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Fairbairn S, McKinnon A, Musarurwa HT, et al. The Impact of Single Amino Acids on Growth and Volatile Aroma Production by . Front Microbiol. 2017;8:2554doi: 10.3389/fmicb.2017.02554.
Fairbairn, S., McKinnon, A., Musarurwa, H. T., Ferreira, A. C., & Bauer, F. F. (2017). The Impact of Single Amino Acids on Growth and Volatile Aroma Production by . Frontiers in microbiology, 82554. https://doi.org/10.3389/fmicb.2017.02554
Fairbairn, Samantha, et al. "The Impact of Single Amino Acids on Growth and Volatile Aroma Production by ." Frontiers in microbiology vol. 8 (2017): 2554. doi: https://doi.org/10.3389/fmicb.2017.02554
Fairbairn S, McKinnon A, Musarurwa HT, Ferreira AC, Bauer FF. The Impact of Single Amino Acids on Growth and Volatile Aroma Production by . Front Microbiol. 2017 Dec 19;8:2554. doi: 10.3389/fmicb.2017.02554. eCollection 2017. PMID: 29312237; PMCID: PMC5742263.
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Front Microbiol. 2017 Dec 19;8:2554. doi: 10.3389/fmicb.2017.02554. eCollection 2017.

The Impact of Single Amino Acids on Growth and Volatile Aroma Production by .

Frontiers in microbiology

Samantha Fairbairn, Alexander McKinnon, Hannibal T Musarurwa, António C Ferreira, Florian F Bauer

Affiliations

  1. Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa.
  2. Escola Superior de Biotecnologia, Universidad Católica Portuguesa, Porto, Portugal.

PMID: 29312237 PMCID: PMC5742263 DOI: 10.3389/fmicb.2017.02554

Abstract

Nitrogen availability and utilization by

Keywords: amino acids; growth kinetics; nitrogen; wine aroma; wine yeast

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