Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2191-0855
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters ; volume:6 ; number:1 ; day:8 ; month:11 ; year:2016 ; pages:1-10 ; date:12.2016
AMB express ; 6, Heft 1 (8.11.2016), 1-10, 12.2016
- Urheber
-
Lee, Sae-Byuk
- Beteiligte Personen und Organisationen
-
Choi, Won-Seok
Jo, Hyun-Jung
Yeo, Soo-Hwan
Park, Heui-Dong
SpringerLink (Online service)
- DOI
-
10.1186/s13568-016-0278-9
- URN
-
urn:nbn:de:1111-2016120115351
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 11:04 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Lee, Sae-Byuk
- Choi, Won-Seok
- Jo, Hyun-Jung
- Yeo, Soo-Hwan
- Park, Heui-Dong
- SpringerLink (Online service)
Ähnliche Objekte (12)
Influence of non-Saccharomyces yeasts on white dry wines
Comparative characterization of selected Saccharomyces yeast strains as beer fermentation starter cultures
Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins
Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids
Efficient ammonium uptake and mobilization of vacuolar arginine by Saccharomyces cerevisiae wine strains during wine fermentation
Prezygotic reproductive isolation between Saccharomyces cerevisiae and Saccharomyces paradoxus
Regulation of PAU5 – a gushing-reducing protein in sparkling wine – by Saccharomyces cerevisiae
The genetic architecture of low-temperature adaptation in the wine yeast Saccharomyces cerevisiae
Ceramidsynthese in Saccharomyces cerevisiae
Ceramidsynthese in Saccharomyces cerevisiae
Selenoproteine in Saccharomyces uvarum
Mobilomics in Saccharomyces cerevisiaestrains
Influence of non-Saccharomyces yeasts on white dry wines
Comparative characterization of selected Saccharomyces yeast strains as beer fermentation starter cultures
Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins
Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids
Efficient ammonium uptake and mobilization of vacuolar arginine by Saccharomyces cerevisiae wine strains during wine fermentation
Prezygotic reproductive isolation between Saccharomyces cerevisiae and Saccharomyces paradoxus
Regulation of PAU5 – a gushing-reducing protein in sparkling wine – by Saccharomyces cerevisiae
The genetic architecture of low-temperature adaptation in the wine yeast Saccharomyces cerevisiae
Ceramidsynthese in Saccharomyces cerevisiae
Ceramidsynthese in Saccharomyces cerevisiae
Selenoproteine in Saccharomyces uvarum
Mobilomics in Saccharomyces cerevisiaestrains
Influence of non-Saccharomyces yeasts on white dry wines
Comparative characterization of selected Saccharomyces yeast strains as beer fermentation starter cultures
Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins
Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids
Efficient ammonium uptake and mobilization of vacuolar arginine by Saccharomyces cerevisiae wine strains during wine fermentation
Prezygotic reproductive isolation between Saccharomyces cerevisiae and Saccharomyces paradoxus
Regulation of PAU5 – a gushing-reducing protein in sparkling wine – by Saccharomyces cerevisiae
The genetic architecture of low-temperature adaptation in the wine yeast Saccharomyces cerevisiae
Ceramidsynthese in Saccharomyces cerevisiae
Ceramidsynthese in Saccharomyces cerevisiae
Selenoproteine in Saccharomyces uvarum