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Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation
Volatile esters are responsible for the fruity character of fermented beverages and thus constitute a vital group of aromatic compounds in beer and wine. Many fermentation parameters are known to affect volatile ester production. In order to obtain insight into the production of ethyl esters during...
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| 主要な著者: | , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology (ASM)
2008
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2223249/ https://ncbi.nlm.nih.gov/pubmed/17993562 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01616-07 |
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