Exploring the Saccharomyces cerevisiae Volatile Metabolome: Indigenous versus Commercial Strains
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Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces YeastsCocoa pulp in beer production: Applicability and fermentative process performanceHow close are we to complete annotation of metabolomes?Incorporating comparative genomics into the Design-Test-Learn cycle of microbial strain engineering.PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin.Key Odorants Regulate Food Attraction in Drosophila melanogaster.Non-invasive real time monitoring of yeast volatilome by PTR-ToF-MSMetabolomics strategy for the mapping of volatile exometabolome from Saccharomyces spp. widely used in the food industry based on comprehensive two-dimensional gas chromatography.
P2860
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P2860
Exploring the Saccharomyces cerevisiae Volatile Metabolome: Indigenous versus Commercial Strains
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2015年の論文
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2015年論文
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2015年論文
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2015年論文
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2015年論文
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Exploring the Saccharomyces ce ...... nous versus Commercial Strains
@ast
Exploring the Saccharomyces ce ...... nous versus Commercial Strains
@en
Exploring the Saccharomyces ce ...... nous versus Commercial Strains
@nl
type
label
Exploring the Saccharomyces ce ...... nous versus Commercial Strains
@ast
Exploring the Saccharomyces ce ...... nous versus Commercial Strains
@en
Exploring the Saccharomyces ce ...... nous versus Commercial Strains
@nl
prefLabel
Exploring the Saccharomyces ce ...... nous versus Commercial Strains
@ast
Exploring the Saccharomyces ce ...... nous versus Commercial Strains
@en
Exploring the Saccharomyces ce ...... nous versus Commercial Strains
@nl
P2093
P2860
P50
P3181
P1433
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Exploring the Saccharomyces ce ...... nous versus Commercial Strains
@en
P2093
Ana Raquel Figueiredo
André Melo
Zélia Alves
P2860
P304
P3181
P356
10.1371/JOURNAL.PONE.0143641
P407
P577
2015-01-01T00:00:00Z