Concepedia

The Production of Volatile Compounds by Yeasts Isolated from Small Brazilian cachaça distilleries

Evelyn S. Oliveira, Carlos A. Rosa, Marcelo Antônio Morgano, Gil Eduardo Serra

World Journal of Microbiology and Biotechnology · 2005 · 10 citations · 21 references

DOI

Concepts

References

21

A peroxidase-coupled method for the colorimetric determination of serum triglycerides.

M. McGowan, Joseph D. Artiss, Donald R. Strandbergh et al. · Clinical Chemistry · 1983 · 1.3K citations

, , +16

The yeasts, a taxonomic study

Lynferd J. Wickerham · Archives of Biochemistry and Biophysics · 1953 · 972 citations

, , +12

Function of yeast species and strains in wine flavour

P. Romano · International Journal of Food Microbiology · 2003 · 615 citations · Full text

, , +14

Formation and Occurrence of Flavor Compounds in Wine and Distilled Alcoholic Beverages

Lalli Nykänen · American Journal of Enology and Viticulture · 1986 · 380 citations

, , +17

THE PRODUCTION OF AROMA COMPOUNDS BY YEAST

Heikki Suomalainen, Matti Lehtonen · Journal of the Institute of Brewing · 1979 · 161 citations · Full text

, , +17