The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates.

FEMS yeast research2006Lilly M, Bauer FF, Styger G, et al.

Study designOther primary literature

SubjectUnknown

Abstract

cc by 以外（cc by-nc / cc by-nc-nd / NONE 等）は抄録を再掲しない。DOI/PMID へのリンクのみ表示する。

AlcoholsFermentationFlavoring AgentsMitochondrial ProteinsSaccharomyces cerevisiaeSaccharomyces cerevisiae ProteinsTransaminasesWine

DOI 10.1111/j.1567-1364.2006.00057.x

PMID 16879424