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QTL mapping of the production of wine aroma compounds by yeast
BACKGROUND: Wine aroma results from the combination of numerous volatile compounds, some produced by yeast and others produced in the grapes and further metabolized by yeast. However, little is known about the consequences of the genetic variation of yeast on the production of these volatile metabol...
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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: |
BioMed Central
2012
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3575298/ https://ncbi.nlm.nih.gov/pubmed/23110365 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1471-2164-13-573 |
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