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Effect of amino acid supply on the transcription of flavour-related genes and aroma compound production during lager yeast fermentation

BiosynthesisFlavour-related GenesFood FermentationIn Vitro FermentationBiochemistryFlavoromicsGeneticsBiotechnologyLager Yeast FermentationYeastNatural Product BiosynthesisMicrobiologyMedicineAroma Compound ProductionAlcohol DehydrogenasesHealth Sciences