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Biosynthesis of higher alcohol flavour compounds by the yea..:
Vidal, Esteban Espinosa
;
de Morais, Marcos Antonio
;
François, Jean marie
.
info:eu-repo/semantics/altIdentifier/doi/10.1002/yea.3045. , 2015
Link:
https://hal.archives-ouvertes.fr/hal-01269071
RT Journal T1
Biosynthesis of higher alcohol flavour compounds by the yeast Saccharomyces cerevisiae: impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source
UL https://suche.suub.uni-bremen.de/peid=base-ftccsdartic:oai:HAL:hal-01269071v1&Exemplar=1&LAN=DE A1 Vidal, Esteban Espinosa A1 de Morais, Marcos Antonio A1 François, Jean marie A1 De Billerbeck, Gustavo PB HAL CCSD; Wiley YR 2015 K1 amino acid metabolism K1 flavour compounds K1 industrial alcoholic fermentation K1 Ehrlich pathway K1 alcoholic beverage K1 METABOLISM K1 STRAIN K1 [SDV]Life Sciences [q-bio] JF info:eu-repo/semantics/altIdentifier/doi/10.1002/yea.3045 LK http://dx.doi.org/https://hal.archives-ouvertes.fr/hal-01269071 DO https://hal.archives-ouvertes.fr/hal-01269071 SF ELIB - SuUB Bremen
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