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Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation.
Yan, Guo-Liang; Duan, Liang-Liang; Liu, Pei-Tong; Duan, Chang-Qing.
Afiliação
  • Yan GL; Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
  • Duan LL; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China.
  • Liu PT; College of Public Health, Shaanxi University of Chinese Medicine, Xianyang, China.
  • Duan CQ; Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Front Microbiol ; 10: 1115, 2019.
Article em En | MEDLINE | ID: mdl-31178837
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article