The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates (Q59182645)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates |
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The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates (English)
Mariska Lilly
Gustav Styger
Marius G Lambrechts
1 August 2006