Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts.
about
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety.Development and characterization of hybrids from native wine yeasts.Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing.Selection of autochthonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal.Nutrient depletion modifies cell wall adsorption activity of wine yeast.
P2860
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts.
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年学术文章
@wuu
2007年学术文章
@zh
2007年学术文章
@zh-cn
2007年学术文章
@zh-hans
2007年学术文章
@zh-my
2007年学术文章
@zh-sg
2007年學術文章
@yue
2007年學術文章
@zh-hant
name
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts.
@en
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts.
@nl
type
label
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts.
@en
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts.
@nl
prefLabel
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts.
@en
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts.
@nl
P2860
P50
P1476
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts
@en
P2093
P2860
P304
P356
10.1111/J.1365-2672.2007.03301.X
P577
2007-09-01T00:00:00Z