Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method-Reference-Cited by-同舟云学术

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Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method

Published:2002-12 Issue:6 Volume:29 Page:314-322
ISSN:1367-5435
Container-title:Journal of Industrial Microbiology & Biotechnology
language:en
Short-container-title:J Ind Microbiol Biotech

Author:

Martínez-Rodríguez A J,Carrascosa A V,Martín-Álvarez P J,Moreno-Arribas V,Polo M C

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,Biotechnology,Bioengineering

Link

http://link.springer.com/content/pdf/10.1038/sj.jim.7000323

Cited by 81 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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3. Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine;Foods;2023-01-20

4. GSLA: A Tool for Deciphering Genotype Changes on Phenotype Level;2022 8th Annual International Conference on Network and Information Systems for Computers (ICNISC);2022-09

5. The Maillard reaction in traditional method sparkling wine;Frontiers in Microbiology;2022-08-26

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