Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae.
about
Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain.PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin.Quantitative 13 C-isotope labelling-based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation.QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation.Rerouting of NADPH synthetic pathways for increased protopanaxadiol production in Saccharomyces cerevisiae
P2860
Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
@zh-tw
2015年论文
@wuu
2015年论文
@zh
2015年论文
@zh-cn
name
Metabolic Impact of Redox Cofa ...... s in Saccharomyces cerevisiae.
@en
Metabolic Impact of Redox Cofa ...... s in Saccharomyces cerevisiae.
@nl
type
label
Metabolic Impact of Redox Cofa ...... s in Saccharomyces cerevisiae.
@en
Metabolic Impact of Redox Cofa ...... s in Saccharomyces cerevisiae.
@nl
prefLabel
Metabolic Impact of Redox Cofa ...... s in Saccharomyces cerevisiae.
@en
Metabolic Impact of Redox Cofa ...... s in Saccharomyces cerevisiae.
@nl
P2093
P2860
P356
P1476
Metabolic Impact of Redox Cofa ...... ds in Saccharomyces cerevisiae
@en
P2093
Carole Camarasa
Isabelle Sanchez
Sylvie Dequin
P2860
P304
P356
10.1128/AEM.02429-15
P407
P50
P577
2015-10-16T00:00:00Z