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Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity
William T. Scott Jr., Oscar van Mastrigt, David E. Block, Richard A. Notebaart, Eddy J. Smid
doi: https://doi.org/10.1101/2021.03.29.437628
William T. Scott Jr.
aDepartment of Chemical Engineering, University of California, Davis, California, USA
bFood Microbiology, Wageningen University & Research, Wageningen, The Netherlands
Oscar van Mastrigt
bFood Microbiology, Wageningen University & Research, Wageningen, The Netherlands
David E. Block
aDepartment of Chemical Engineering, University of California, Davis, California, USA
cDepartment of Viticulture and Enology, University of California, Davis, California, USA
Richard A. Notebaart
bFood Microbiology, Wageningen University & Research, Wageningen, The Netherlands
Eddy J. Smid
bFood Microbiology, Wageningen University & Research, Wageningen, The Netherlands
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Posted March 30, 2021.
Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity
William T. Scott Jr., Oscar van Mastrigt, David E. Block, Richard A. Notebaart, Eddy J. Smid
bioRxiv 2021.03.29.437628; doi: https://doi.org/10.1101/2021.03.29.437628
Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity
William T. Scott Jr., Oscar van Mastrigt, David E. Block, Richard A. Notebaart, Eddy J. Smid
bioRxiv 2021.03.29.437628; doi: https://doi.org/10.1101/2021.03.29.437628
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