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

✍ Scribed by Francisco M. Carrau; Karina Medina; Laura Farina; Eduardo Boido; Paul A. Henschke; Eduardo Dellacassa

• Book ID: 109295495
• Publisher: John Wiley and Sons
• Year: 2008
• Tongue: English
• Weight: 344 KB
• Volume: 8
• Category: Article
• ISSN: 1567-1356
• DOI: 10.1111/j.1567-1364.2008.00412.x