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.
Study designOther primary literature
SubjectUnknown
Record checks
- Study design
- Other primary literature
- Subject
- Unknown
- Publication year
- 2006
- Source
- doi.org
- Abstract display
- Not reproduced here
- Publication status
- Active
- Status checked
- 17 Aug 2026
- Collected
- 3 Aug 2026
- Freshness
- Current
- Review stage
- Automated
- Record status
- Published
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。
MeSH
DOI 10.1111/j.1567-1364.2006.00057.x
PMID 16879424
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