The impact of single amino acids on growth and volatile aroma production by Saccharomyces cerevisiae strains
Nitrogen availability and utilization by Saccharomyces cerevisiae significantly influence fermentation kinetics and the production of volatile compounds important for wine aroma. Amino acids are the most important nitrogen source and have been classified based on how well they support growth. This s...
| Autor principal: | |
|---|---|
| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/25964 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/25964 |