aroma compounds

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1
The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine.
Prior, Kelly J;Bauer, Florian F;Divol, Benoit;
2019 food microbiology DOI: S0740-0020(18)30658-... 225 views
2
aroma profile of montepulciano d’abruzzo wine fermented by single and co-culture starters of autochthonous saccharomyces and non-saccharomyces yeasts
;Rosanna eTofalo;Francesca ePatrignani;Rosalba eLanciotti;Giorgia ePerpetuini;Maria eSchirone;Paola...
2016 journal of magnetic resonance (san diego, calif :... DOI: 10.3389/fmicb.2016.0... 187 views

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food microbiology
ISSN: 1095-9998 582 views

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yeasts wine nitrogen preference nitrogen uptake saccharomyces cerevisiae