Wikidata

(Q59182645)

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

article

In more languages

Statements

title
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)
1 reference
stated in
Europe PubMed Central
PubMed ID
16879424
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16879424%20AND%20SRC:MED&resulttype=core&format=json
retrieved
27 December 2019
main subject
wine
0 references

Identifiers

 
edit
    edit
      edit
        edit
          edit
            edit
              edit
                edit
                  edit
                    Retrieved from "https://www.wikidata.org/w/index.php?title=Q59182645&oldid=2101098561"