Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins

Author:

Mendes Inês,Sanchez Isabelle,Franco-Duarte Ricardo,Camarasa Carole,Schuller Dorit,Dequin Sylvie,Sousa Maria JoãoORCID

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Biotechnology

Reference69 articles.

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2. Lambrechts MG, Pretorius IS. Yeast and its importance to wine aroma - a review. S Afr J Enol Vitic. 2000;21:97–129.

3. Cordente AG, Curtin CD, Varela C, Pretorius IS. Flavour-active wine yeasts. Appl Microbiol Biotechnol. 2012;96:601–18.

4. Robinson J. The Oxford companion to wine. Oxford: Oxford University Press Oxford; 1994.

5. Mannazzu I, Clementi F, Ciani M. Strategies and criteria for the isolation and selection of autochthonous starter. In: Ciani M, editor. Biodivers. Biotechnol. wine yeasts. Trivandrum: Research Signpost; 2002. p. 19–35.

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