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Comparative Transcriptomic Approach To Investigate Differences in Wine Yeast Physiology and Metabolism during Fermentation

Commercial wine yeast strains of the species Saccharomyces cerevisiae have been selected to satisfy many different, and sometimes highly specific, oenological requirements. As a consequence, more than 200 different strains with significantly diverging phenotypic traits are produced globally. This ge...

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Библиографические подробности
Главные авторы: Rossouw, Debra, Olivares-Hernandes, Roberto, Nielsen, Jens, Bauer, Florian F.
Формат: Artigo
Язык:Inglês
Опубликовано: American Society for Microbiology (ASM) 2009
Предметы:
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC2765138/
https://ncbi.nlm.nih.gov/pubmed/19700545
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01251-09
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