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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,...
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| Foilsithe in: | Appl Environ Microbiol |
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| Main Authors: | , , , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
American Society for Microbiology
2014
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| Ábhair: | |
| Rochtain Ar Líne: | 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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