Yeast diversity and native vigor for flavor phenotypes
• Flavor traits matter most for yeast in food biotechnology and winemaking. • Increasing strain diversity will increase flavor complexity of wine. • Manipulating primary metabolic pathways has a negative impact on flavor compounds. • The Yeast Flavor Diversity Screening method will impact upon food...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Carrau, Francisco [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Schlagwörter: |
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| Umfang: |
7 |
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| Übergeordnetes Werk: |
Enthalten in: Angiotensin-(1-7) induced vascular relaxation in spontaneously hypertensive rats - Zhang, Feng ELSEVIER, 2019, Amsterdam [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:33 ; year:2015 ; number:3 ; pages:148-154 ; extent:7 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.tibtech.2014.12.009 |
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| 520 | |a • Flavor traits matter most for yeast in food biotechnology and winemaking. • Increasing strain diversity will increase flavor complexity of wine. • Manipulating primary metabolic pathways has a negative impact on flavor compounds. • The Yeast Flavor Diversity Screening method will impact upon food biotechnology. | ||
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• Flavor traits matter most for yeast in food biotechnology and winemaking. • Increasing strain diversity will increase flavor complexity of wine. • Manipulating primary metabolic pathways has a negative impact on flavor compounds. • The Yeast Flavor Diversity Screening method will impact upon food biotechnology. |
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• Flavor traits matter most for yeast in food biotechnology and winemaking. • Increasing strain diversity will increase flavor complexity of wine. • Manipulating primary metabolic pathways has a negative impact on flavor compounds. • The Yeast Flavor Diversity Screening method will impact upon food biotechnology. |
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