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Stribny, Jiri (author), Romagnoli, G. (author), Perez Torrado, R. (author), Daran, J.G. (author), Querol, Amparo (author)
Background: The yeast amino acid catabolism plays an important role in flavour generation since higher alcohols and acetate esters, amino acid catabolism end products, are key components of overall flavour and aroma in fermented products. Comparative studies have shown that other Saccharomyces species, such as S. kudriavzevii, differ during...
journal article 2016