Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation-Reference-Cited by-同舟云学术

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Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation

Published:2019-05-22 Issue: Volume:10 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Yan Guo-Liang,Duan Liang-Liang,Liu Pei-Tong,Duan Chang-Qing

Funder

Earmarked Fund for China Agriculture Research System

Chinese Universities Scientific Fund

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference50 articles.

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2. Functional genomic analysis of a commercial wine strain of Saccharomyces cerevisiae under differing nitrogen conditions.;Backhus;FEMS Yeast Res.,2001

3. Effect of ethanol on the tumorigenicity of urethane (ethyl carbamate) in B6C3F1 mice.;Beland;Food Chem. Toxicol.,2005

4. Implications of nitrogen nutrition for grapes, fermentation and wine.;Bell;Aust. J. Grape Wine Res.,2005

5. Physiological and transcriptional responses of Saccharomyces cerevisiae to d-limonene show changes to the cell wall but not to the plasma membrane.;Brennan;Appl. Environ. Microbiol.,2013

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