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QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation
BACKGROUND: The volatile metabolites produced by Saccharomyces cerevisiae during alcoholic fermentation, which are mainly esters, higher alcohols and organic acids, play a vital role in the quality and perception of fermented beverages, such as wine. Although the metabolic pathways and genes behind...
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| Publicado no: | BMC Genomics |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BioMed Central
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5831830/ https://ncbi.nlm.nih.gov/pubmed/29490607 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12864-018-4562-8 |
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