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Title
QTL mapping of the production of wine aroma compounds by yeast
Authors
Keywords
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Journal
BMC GENOMICS
Volume 13, Issue 1, Pages 573
Publisher
Springer Nature
Online
2012-11-01
DOI
10.1186/1471-2164-13-573
References
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Related references
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- Phenotypic Landscape of Saccharomyces cerevisiae during Wine Fermentation: Evidence for Origin-Dependent Metabolic Traits
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- Deciphering the Molecular Basis of Wine Yeast Fermentation Traits Using a Combined Genetic and Genomic Approach
- (2011) Chloé Ambroset et al. G3-Genes Genomes Genetics
- Whole-Genome Comparison Reveals Novel Genetic Elements That Characterize the Genome of Industrial Strains of Saccharomyces cerevisiae
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- (2010) J. L. Legras et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Dissection of genetically complex traits with extremely large pools of yeast segregants
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- (2010) Mateusz Juchimiuk et al. YEAST
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- (2009) M. L. Langford et al. ANTIMICROBIAL AGENTS AND CHEMOTHERAPY
- Genetic improvement âofâ thermo-tolerance in wineSaccharomyces cerevisiaeâ strains by a backcross approach
- (2009) Philippe Marullo et al. FEMS YEAST RESEARCH
- Genome structure of a Saccharomyces cerevisiae strain widely used in bioethanol production
- (2009) J. L. Argueso et al. GENOME RESEARCH
- QTL mapping of sake brewing characteristics of yeast
- (2009) Taku Katou et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Alkaline pH enhances farnesol production by Saccharomyces cerevisiae
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- Eukaryote-to-eukaryote gene transfer events revealed by the genome sequence of the wine yeast Saccharomyces cerevisiae EC1118
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