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机译:Oenococcus oeni和Brettanomyces bruxellensis对陈酿葡萄酒中羟肉桂酸和挥发性酚的影响
Chr. Hansen A/S, DK-2970 Hoersholm, Denmark,Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark;
Chr. Hansen A/S, DK-2970 Hoersholm, Denmark;
Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark;
Central Analytical Facilities, Mass Spectrometry Unit, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
Chr. Hansen A/S, DK-2970 Hoersholm, Denmark;
Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark;
Brettanomyces bruxellensis; cinnamoyl esterase; hydroxycinnamic acids; malolactic fermentation; Oenococcus oeni; volatile phenols; wine spoilage;
机译:Oenococcus oeni对布鲁塔菌肉酒中羟基肉桂酸和挥发性苯酚生产的影响
机译:Oenococcus oeni和Brettanomyces bruxellensis对葡萄酒微生物分类和功能潜能的影响
机译:百日草(Brettanomyces bruxellensis)的羟肉桂酸脱羧酶活性与挥发性酚的产生有关:与细胞活力的关系
机译:oenococcus oeni菌株中存在的酶活性调查
机译:机械顶篷管理和差异RDI应力对西拉葡萄酒中酚类和挥发性香气成分的影响。
机译:响应面方法学方法研究二氧化硫pH和乙醇对DekCD / Brettnomyces bruxellensis CBS2499中DbCD和DbVPR基因表达以及挥发性苯酚产生的影响
机译:OENococcus oeni和Brettanomyces Bruxellensis对葡萄酒微生物分类和功能潜在型材的影响