The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability.
| Autor: | González, Beatriz1, Vázquez, Jennifer1, Morcillo-Parra, M. Ángeles1, Mas, Albert1, Torija, María Jesús1 mjesus.torija@urv.cat, Beltran, Gemma1 |
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| Zdroj: | Food Microbiology. Sep2018, Vol. 74, p64-74. 11p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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