Fermenting knowledge: the history of winemaking, science and yeast research

被引：74

作者：

Chambers, Paul J. ^{[1
]}

Pretorius, Isak S. ^{[1
]}

机构：

[1] Australian Wine Res Inst, Adelaide, SA 5064, Australia

来源：

EMBO REPORTS | 2010年 / 11卷 / 12期

关键词：

VOLATILE-THIOL RELEASE; SACCHAROMYCES-CEREVISIAE; WINE YEAST; FLAVOR PROFILES; FERMENTATION; MODULATION; GLYCEROL; GENOME; CONTEMPORARIES; TRANSFORMATION;

D O I：

10.1038/embor.2010.179

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

[No abstract available]

引用

页码：914 / 920

页数：7

共 48 条

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[5]

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[10] Yeast systems biology: modelling the winemaker's art [J].

Borneman, Anthony R. ;

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