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Vinylphenol reductase
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
WO 2018/079685 Al 03 May 2018 (03.05.2018) W !P O PCT
The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor
Brettanomyces Yeasts — from Spoilage Organisms to Valuable Contributors to Industrial Fermentations
Doctoral Thesis a Gamero.Pdf
Demystifying Brettanomyces Bruxellensis: Fermentation Kinetics, Flavour Compound Production, and Nutrient Requirements During Wort Fermentation
Biocatalytic (De)Carboxylation of Phenolic Compounds: Fundamentals and Applications
Mechanistic Investigations of a Novel Flavin-Dependent Enzyme Involved in Styrene Biosynthesis
A Comparison Between the Homocyclic Aromatic Metabolic Pathways from Plant-Derived Compounds by Bacteria and Fungi
HETEROLOGOUS EXPRESSION of VINYLPHENOL REDUCTASE of YEAST Brettanomyces Bruxellensis in YEAST Saccharomyces Cerevisiae
Fit-For-Purpose Yeast and Bacteria Via Directed Evolution
ENOLOGICAL CHEMISTRY Wine Is the Friend of the Wise Man and the Enemy of the Drunkard
Evolutionnary and Reverse Engineering of Commercially Important Metabolic Traits in Wine Yeast
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