Immobilized enzymes from Geotrichum spp. improve wine quality.

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Immobilized enzymes from Geotrichum spp. improve wine quality.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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2017年學術文章

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Immobilized enzymes from Geotrichum spp. improve wine quality.

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Immobilized enzymes from Geotrichum spp. improve wine quality.

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Immobilized enzymes from Geotrichum spp. improve wine quality.

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Immobilized enzymes from Geotrichum spp. improve wine quality.

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Immobilized enzymes from Geotrichum spp. improve wine quality.

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Immobilized enzymes from Geotrichum spp. improve wine quality.

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P1476

Immobilized enzymes from Geotrichum spp. improve wine quality.

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P2093

Chunmei Jiang

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Dongyan Shao

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Jing Zhu

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Junling Shi

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Yanlin Liu

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Yao Lu

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P2860

The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism

Metabolic engineering of a synergistic pathway for n-butanol production in Saccharomyces cerevisiae

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese.

Purification and characterization of a novel glutamate dehydrogenase from Geotrichum candidum with higher alcohol and amino acid activity.

Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases.

Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors.

Characterisation of fermentation of high-gravity maize mashes with the application of pullulanase, proteolytic enzymes and enzymes degrading non-starch polysaccharides.

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.

Prediction models for shape and size of ca-alginate macrobeads produced through extrusion-dripping method.

Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains.

P2888

s00253-017-8424-0

P304

6637-6649

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P31

scholarly article

P356

10.1007/S00253-017-8424-0

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P407

English

P433

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P478

101

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P577

2017-07-17T00:00:00Z

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P698

28718057

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