不同酵母种类间酚类脱味化合物形成机制的差异

{"title":"不同酵母种类间酚类脱味化合物形成机制的差异","authors":"T. Ogata, Miyuki Saito","doi":"10.1080/03610470.2023.2193921","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":1.3000,"publicationDate":"2023-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species\",\"authors\":\"T. Ogata, Miyuki Saito\",\"doi\":\"10.1080/03610470.2023.2193921\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17225,\"journal\":{\"name\":\"Journal of the American Society of Brewing Chemists\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2023-04-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the American Society of Brewing Chemists\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/03610470.2023.2193921\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Society of Brewing Chemists","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/03610470.2023.2193921","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}