Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species-Reference-Cited by-同舟云学术

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Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species

Published:2018-04-11 Issue: Volume:9 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

González Beatriz,Vázquez Jennifer,Cullen Paul J.,Mas Albert,Beltran Gemma,Torija María-Jesús

Funder

Ministerio de Economía y Competitividad

Foundation for the National Institutes of Health

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference68 articles.

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2. Melatonin as antioxidant, geroprotector and anticarcinogen.;Anisimov;Biochim. Biophys. Acta Bioenerg.,2006

3. Quorum-sensing in yeast and its potential in wine making.;Avbelj;Appl. Microbiol. Biotechnol.,2016

4. Molecular basis for strain variation in the Saccharomyces cerevisiae adhesin Flo11p.;Barua;mSphere,2016

5. Microbial contribution to Wine aroma and its intended use for Wine quality improvement.;Belda;Molecules,2017

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