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  • Author: Kiene F
  • References

Author: Kiene F


References 3 references


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Download References (.nbib)

  • Vicente J, et al. (2024) Precursors consumption preferences and thiol release capacity of the wine yeasts Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lachancea thermotolerans. Int J Food Microbiol 425:110858 PMID:39163814
    • SGD Paper
    • DOI full text
    • PubMed
  • Kiene F, et al. (2021) Construction and Analysis of a Yeast for the Simultaneous Release and Esterification of the Varietal Thiol 3-Sulfanylhexan-1-ol. J Agric Food Chem 69(40):11919-11925 PMID:34609136
    • SGD Paper
    • DOI full text
    • PubMed
  • Ruiz J, et al. (2019) Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine. Appl Microbiol Biotechnol 103(18):7425-7450 PMID:31377872
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    • DOI full text
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