المؤلفون: Daute M; Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland.; The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland., Jack F; The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland., Walker G; Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland.

المصدر: FEMS yeast research [FEMS Yeast Res] 2024 Jan 09; Vol. 24.

نوع المنشور: Journal Article; Review

بيانات الدورية: Publisher: Oxford University Press Country of Publication: England NLM ID: 101085384 Publication Model: Print Cited Medium: Internet ISSN: 1567-1364 (Electronic) Linking ISSN: 15671356 NLM ISO Abbreviation: FEMS Yeast Res Subsets: MEDLINE

مواضيع طبية MeSH: Alcoholic Beverages*/microbiology , Alcoholic Beverages*/analysis , Fermentation* , Flavoring Agents*/metabolism, Yeasts/metabolism ; Yeasts/genetics ; Yeasts/classification ; Taste ; Scotland ; Saccharomyces cerevisiae/metabolism ; Saccharomyces cerevisiae/genetics ; Volatile Organic Compounds/metabolism

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