검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Impact of high lipid contents on the production of fermentative aromas during white wine fermentation Guittin C, Macna F, Sanchez I, Poitou X, Sablayrolles JM, Mouret JR, Farines V Applied Microbiology and Biotechnology, 105(16-17), 6435, 2021 |
| 2 |
Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation Rollero S, Bloem A, Camarasa C, Sanchez I, Ortiz-Julien A, Sablayrolles JM, Dequin S, Mouret JR Applied Microbiology and Biotechnology, 99(5), 2291, 2015 |