| 标题 |
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 |
| 网址 | |
| DOI | |
| 其它 |
期刊:FEMS Yeast Res 作者:Lilly M, Bauer FF, Styger G, Lambrechts MG, Pretorius IS 出版日期:2006-08-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)