Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation
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Title
Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation
Authors
Keywords
Wine fermentation, Nitrogen, Phytosterols, Temperature, Fermentative aromas, Box–Behnken design
Journal
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Volume 99, Issue 5, Pages 2291-2304
Publisher
Springer Nature
Online
2014-11-21
DOI
10.1007/s00253-014-6210-9
References
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