טוען...
Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production
The concentrations and relative ratios of various aroma compounds produced by fermenting yeast cells are essential for the sensory quality of many fermented foods, including beer, bread, wine, and sake. Since the production of these aroma-active compounds varies highly among different yeast strains,...
שמור ב:
| הוצא לאור ב: | Appl Environ Microbiol |
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| Main Authors: | , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
American Society for Microbiology
2014
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4249010/ https://ncbi.nlm.nih.gov/pubmed/25192996 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02235-14 |
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