Malo-ethanolic fermentation in grape must by recombinant strains of Saccharomyces cerevisiae.
about
Transport of carboxylic acids in yeasts.The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry.Comparison of two alternative dominant selectable markers for wine yeast transformation.Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control.Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification.
P2860
Malo-ethanolic fermentation in grape must by recombinant strains of Saccharomyces cerevisiae.
description
2001 nî lūn-bûn
@nan
2001年の論文
@ja
2001年論文
@yue
2001年論文
@zh-hant
2001年論文
@zh-hk
2001年論文
@zh-mo
2001年論文
@zh-tw
2001年论文
@wuu
2001年论文
@zh
2001年论文
@zh-cn
name
Malo-ethanolic fermentation in ...... s of Saccharomyces cerevisiae.
@en
type
label
Malo-ethanolic fermentation in ...... s of Saccharomyces cerevisiae.
@en
prefLabel
Malo-ethanolic fermentation in ...... s of Saccharomyces cerevisiae.
@en
P2860
P356
P1433
P1476
Malo-ethanolic fermentation in ...... ns of Saccharomyces cerevisiae
@en
P2093
H J van Vuuren
R E Subden
P2860
P304
P356
10.1002/YEA.743
P577
2001-07-01T00:00:00Z