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Expanding the diversity of Chardonnay aroma through the met..:

Bordet, Fanny ; Romanet, Rémy ; Bahut, Florian...
info:eu-repo/semantics/altIdentifier/doi/10.3389/fmicb.2022.1032842. , 2023

Link: https://hal.inrae.fr/hal-04011402

RT Journal
T1 <Title>Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftccsdartic:oai:HAL:hal-04011402v1&Exemplar=1&LAN=DE
				
A1 Bordet, Fanny
A1 Romanet, Rémy
A1 Bahut, Florian
A1 Ballester, Jordi
A1 Eicher, Camille
A1 Peña, Cristina
A1 Ferreira, Vicente
A1 Gougeon, Régis
A1 Julien-Ortiz, Anne
A1 Roullier-Gall, Chloé
A1 Alexandre, Hervé
PB HAL CCSD; Frontiers Media
YR 2023
K1 wine
K1 nitrogen metabolism
K1 yeast-yeast interaction
K1 Saccharomyces cerevisiae
K1 fermentation
K1 metabolomics (OMICS)
K1 volatilome profiles
K1 sensory analisys
K1 wine nitrogen metabolism yeast-yeast interaction Saccharomyces cerevisiae fermentation metabolomics (OMICS) volatilome profiles sensory analisys
K1 [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
JF info:eu-repo/semantics/altIdentifier/doi/10.3389/fmicb.2022.1032842
LK http://dx.doi.org/https://hal.inrae.fr/hal-04011402
DO https://hal.inrae.fr/hal-04011402
SF ELIB - SuUB Bremen

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