机译:苹果酒生产中燃料乙醇和酯形成中的苹果氨基酸谱和酵母菌株。
Postgraduate Program in Food Engineering, Federal Univ. of Parana, R. Cel. Francisco Heraclito dos Santos 210, Polytechnic Campus, CEP 81531-980, Curitiba, PR, Brazil,Technical Course in Food, Federal Inst, of Parana, Av. Tido s, CEP 86400-000, Jacarezinho, PR, Brazil;
Dept. of Food Technol., Federal Technological Univ. of Parana, Av. Monteiro Lobato, s- Km 04, CEP 84016-210, Ponta Grossa, PR, Brazil;
Postgraduate Program in Food Engineering, Federal Univ. of Santa Catarina, Campus Reitor Joao David Ferreira Lima, Bairro Trindade, CEP 88040-900, Florianopolis, SC, Brazil;
Postgraduate Program in Food Engineering, Federal Univ. of Santa Catarina, Campus Reitor Joao David Ferreira Lima, Bairro Trindade, CEP 88040-900, Florianopolis, SC, Brazil;
Postgraduate Program in Food Engineering, Federal Univ. of Santa Catarina, Campus Reitor Joao David Ferreira Lima, Bairro Trindade, CEP 88040-900, Florianopolis, SC, Brazil;
MA Program in Food Science and Technol, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti 4748, Uvaranas Campus, CEP 84.030-900 Ponta Grossa, PR, Brazil;
MA Program in Food Science and Technol, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti 4748, Uvaranas Campus, CEP 84.030-900 Ponta Grossa, PR, Brazil;
Postgraduate Program in Food Engineering, Federal Univ. of Parana, R. Cel. Francisco Heraclito dos Santos 210, Polytechnic Campus, CEP 81531-980, Curitiba, PR, Brazil;
MA Program in Food Science and Technol, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti 4748, Uvaranas Campus, CEP 84.030-900 Ponta Grossa, PR, Brazil;
apple must; bio-aromas; chemometrics; nitrogen compounds; yeast;
机译:工程啤酒酵母菌株可增加酯类含量,减少高级醇的产生。
机译:使用多重RT-qPCR分析啤酒酿造酵母中的高级酒精和酯形成过程中涉及的基因转录,从而监测风味化合物的产生
机译:连续无酒精啤酒生产过程中风味活性化合物的形成:酵母菌株,反应器构型和载体类型的影响
机译:用水和醇作为亲核试剂的氨基酸酯的相转移催化动力学分辨率
机译:硬苹果酒生产的苹果园管理:氮肥和碳水化合物可用性对单宁合成的影响,酵母可吸收氮气和发酵动力学
机译:苹果品种成熟期和酵母菌株对苹果酒挥发性成分的影响
机译:苹果和苹果酒的化学成分。 I.与苹果酒和醋制造有关的苹果的组成。 II。苹果酒的组成,用纯酵母占优势发酵确定。通过WM。 B. Alwood ...... R. J. Davidson ... W. A.P. Moncure ...