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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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Autors principals: Saerens, S. M. G., Delvaux, F., Verstrepen, K. J., Van Dijck, P., Thevelein, J. M., Delvaux, F. R.
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology (ASM) 2008
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Accés en línia: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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