TY  - JOUR
AU  - Belda Aguilar, Ignacio
AU  - Ruiz Ruiz, Javier
AU  - Navascués, Eva
AU  - Marquina Díaz, Domingo
AU  - Santos de la Sen, Antonio
PY  - 2016
DO  - 10.1016/j.ijfoodmicro.2016.03.001
SN  - 0168-1605, ESSN: 1879-3460
UR  - https://hdl.handle.net/20.500.14352/23285
T2  - International Journal of Food Microbiology
AB  - The development of a selective medium for the rapid differentiation of yeast species with increased aromatic thiol release activity has been achieved. The selective medium was based on the addition of S-methyl-L-cysteine (SMC) as β-lyase substrate. In...
LA  - eng
M2  - 1
PB  - Elsevier
KW  - Wine fermentation
KW  - Selective medium
KW  - β-lyase activity
KW  - Aromatic thiols
TI  - Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity
TY  - journal article
VL  - 225
ER  -