首页> 外文OA文献 >Engineering Saccharomyces cerevisiae to release 3-mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae gene, STR3, for improvement of wine aroma

【2h】

Engineering Saccharomyces cerevisiae to release 3-mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae gene, STR3, for improvement of wine aroma

机译：工程酿酒酵母通过过表达酿酒酵母基因STR3来释放葡萄酒中的3-mercaptohexan-1-ol，以改善葡萄酒的香气

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Holt Sylvester; Cordente Antonio g.; Williams Simon J.; Capone Dimitra L.; Jitjaroen Wanphen; Menz Ian R.; Curtin Chris; Anderson Peter A.;
展开▼
作者单位

展开▼
年度 2011
总页数
原文格式 PDF
正文语种 eng
中图分类

相似文献

外文文献
中文文献
专利

1. Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene, STR3, for Improvement of Wine Aroma [J] . Sylvester Holt, Antonio G. Cordente, Simon J. Williams, Applied and Environmental Microbiology . 2011,第11期

机译：工程酿酒酵母通过过量表达酿酒酵母基因STR3来改善葡萄酒香气，从而在发酵过程中释放3-巯基己酮-1-醇。
2. Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene, STR3, for Improvement of Wine Aroma [J] . Sylvester Holt, Antonio G. Cordente, Simon J. Williams, Applied and Environmental Microbiology . 2011,第11期

机译：工程酿酒酵母通过过量表达酿酒酵母基因STR3来改善葡萄酒香气，从而在发酵过程中释放3-巯基己酮-1-醇。
3. Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene, STR3, for Improvement of Wine Aroma [J] . Sylvester Holt, Antonio G. Cordente, Simon J. Williams, Applied Microbiology . 2011,第11期

机译：工程酿酒酵母通过过量表达酿酒酵母基因STR3来改善葡萄酒香气，从而在发酵过程中释放3-巯基己酮-1-醇。
4. Influence of immobilized Starmerella bombicola cells on Saccharomyces cerevisiae PDC1 and ADH1 genes during wine fermentation [C] . MILANOVIC Vesna, COMITINI Francesca, ORO Lucia, Microbial diversity 2011 : environmental stress and adaptation . 2011

机译：固定化Starmerella bombicola细胞对葡萄酒发酵过程中啤酒酵母PDC1和ADH1基因的影响
5. Icewine fermentation by Saccharomyces cerevisiae: Fundamental stress responses and comparative fermentation dynamics [D] . Pigeau, Gary M. 2007

机译：酿酒酵母的冰酒发酵：基本应激反应和比较发酵动力学
6. Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene STR3 for Improvement of Wine Aroma [O] . Sylvester Holt, Antonio G. Cordente, Simon J. Williams, 2011

机译：工程酿酒酵母通过过量表达酿酒酵母基因STR3来改善葡萄酒香气从而在发酵过程中释放3-巯基己酮-1-醇。
7. Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene, STR3, for Improvement of Wine Aroma▿ [O] . Holt, Sylvester, Cordente, Antonio G., Williams, Simon J., 2011

机译：工程酿酒酵母通过过量表达酿酒酵母基因STR3来改善葡萄酒香气，从而在发酵过程中释放3-巯基己酮-1-醇▿

Engineering Saccharomyces cerevisiae to release 3-mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae gene, STR3, for improvement of wine aroma

著录项

引文网络

相似文献

相关主题

期刊订阅