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Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases.
- Published in:
- Journal of Industrial Microbiology & Biotechnology, 2015, v. 42, n. 4, p. 617, doi. 10.1007/s10295-015-1583-z
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- Article
Increased esters and decreased higher alcohols production by engineered brewer's yeast strains.
- Published in:
- European Food Research & Technology, 2013, v. 236, n. 6, p. 1009, doi. 10.1007/s00217-013-1966-1
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- Publication type:
- Article
Effects of overexpression of the alcohol acetyltransferase-encoding gene ATF1 and disruption of the esterase-encoding gene IAH1 on the flavour profiles of Chinese yellow rice wine.
- Published in:
- International Journal of Food Science & Technology, 2012, v. 47, n. 12, p. 2590, doi. 10.1111/j.1365-2621.2012.03140.x
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- Article