机译:氮供应对查加发酵中高级醇/酯产量及风味相关基因表达的影响
Interdepartmental Research Group in Metabolic Engineering, Federal University of Pernambuco, Av. Moraes Rego 1235, 50670-901 Recife, Pernambuco, Brazil,Universite de Toulouse, INSA, UPS, INP, INRA-UMR792 & CNRS-UMR 5504, Ingenierie des Systemes Biologiques et des Procedes, 135 Av. de Rangueil, F-31077 Toulouse, France,Center for Strategic Technologies of Northeast - CETENE, Av. Prof. Luiz Freire 01, 50740-540 Pernambuco, Brazil;
Universite de Toulouse, INSA, UPS, INP, INRA-UMR792 & CNRS-UMR 5504, Ingenierie des Systemes Biologiques et des Procedes, 135 Av. de Rangueil, F-31077 Toulouse, France;
Interdepartmental Research Group in Metabolic Engineering, Federal University of Pernambuco, Av. Moraes Rego 1235, 50670-901 Recife, Pernambuco, Brazil,Department of Biochemistry, Federal University of Pernambuco, Av. Moraes Rego 1235, 50670-901 Recife, Pernambuco, Brazil;
Department of Chemical Engineering, Federal University of Pernambuco, Av. Moraes Rego 1235, 50670-901 Recife, Pernambuco, Brazil;
Universite de Toulouse, INSA, UPS, INP, INRA-UMR792 & CNRS-UMR 5504, Ingenierie des Systemes Biologiques et des Procedes, 135 Av. de Rangueil, F-31077 Toulouse, France;
Interdepartmental Research Group in Metabolic Engineering, Federal University of Pernambuco, Av. Moraes Rego 1235, 50670-901 Recife, Pernambuco, Brazil,Department of Biochemistry, Federal University of Pernambuco, Av. Moraes Rego 1235, 50670-901 Recife, Pernambuco, Brazil,Department of Cenetics, Federal University of Pernambuco, Av. Moraes Rego 1235, 50670-901 Recife, Pernambuco, Brazil;
cachaca; ehrlich pathway; RT-qPCR; sensorial compounds;
机译:大型酵母发酵过程中氨基酸供应对风味相关基因转录和芳香化合物产生的影响
机译:向酒氮缺乏物中添加不同数量的氨基酸对葡萄酒酒精发酵过程中酯,醇和酸形成的影响。
机译:通过无痕ALD6过表达酵母发酵生产具有改善的酸度和降低的高级醇含量的低酒精度黄酒
机译:叶绿酶在固态发酵中产生的木聚糖酶生产及不同氮源的影响
机译:葡萄酒发酵过程中低分子量醇的演变:酵母菌株酯产率和氮补充的影响。
机译:酵母可吸收的氮浓度影响苹果酒发酵过程中的酵母基因表达和硫化氢产生
机译:关于“氮气供应对cachaça发酵中高级醇/酯的生产和风味相关基因表达的影响”更正[食品化学138(2013)701-708]