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22. Production of high levels of acetoin in Saccharomyces cerevisiae wine yeasts is a recessive trait. Romano P, Suzzi G, Mortimer R, Polsinelli M. J Appl Bacteriol; 1995 Feb; 78(2):169-74. PubMed ID: 7698951 [Abstract] [Full Text] [Related]
23. Cell permeability and decarboxylation of alpha-keto acids by intact yeast. SUOMALAINEN H, OURA E. Biochim Biophys Acta; 1958 Apr; 28(1):120-7. PubMed ID: 13535687 [No Abstract] [Full Text] [Related]
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40. Secondary products formation as a tool for discriminating non-Saccharomyces wine strains. Strain diversity in non-Saccharomyces wine yeasts. Romano P, Suzzi G, Domizio P, Fatichenti F. Antonie Van Leeuwenhoek; 1997 Mar 25; 71(3):239-42. PubMed ID: 9111917 [Abstract] [Full Text] [Related] Page: [Previous] [Next] [New Search]