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Links from PubMed

Items: 4

1.

Metabolic footprinting as a tool for discriminating between brewing yeasts.

Pope GA, MacKenzie DA, Defernez M, Aroso MA, Fuller LJ, Mellon FA, Dunn WB, Brown M, Goodacre R, Kell DB, Marvin ME, Louis EJ, Roberts IN.

Yeast. 2007 Aug;24(8):667-79.

2.

Saccharomyces pastorianus: genomic insights inspiring innovation for industry.

Gibson B, Liti G.

Yeast. 2015 Jan;32(1):17-27. doi: 10.1002/yea.3033. Epub 2014 Sep 23. Review.

3.

The potential of genetic engineering for improving brewing, wine-making and baking yeasts.

Dequin S.

Appl Microbiol Biotechnol. 2001 Sep;56(5-6):577-88. Review.

PMID:
11601604
4.

[Utilization of molecular techniques for the characterization of wine yeasts and the study of the wine-making process].

Querol A, Barrio E, Huerta T, Ramón D.

Microbiologia. 1993 Feb;9 Spec No:76-82. Review. Spanish.

PMID:
8097918

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