Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine

Published 2015 View Full Article

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Title
Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 178, Issue -, Pages 208-211
Publisher
Elsevier BV
Online
2015-01-25
DOI
10.1016/j.foodchem.2015.01.089

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