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You searched for subject:(Flavor Biotechnology). Showing records 1 – 11 of 11 total matches.

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Rutgers University

1. Lee, Diana, 1981-. Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion.

Degree: MS, Food Science, 2010, Rutgers University

 The flavor industry has utilized many encapsulation methods in order to provide customers with stable flavors that maintain their integrity during various processing procedures. Savory… (more)

Subjects/Keywords: Food additives industry – Production standards; Food additives industry; Flavor – Biotechnology

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APA (6th Edition):

Lee, Diana, 1. (2010). Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566

Chicago Manual of Style (16th Edition):

Lee, Diana, 1981-. “Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion.” 2010. Masters Thesis, Rutgers University. Accessed March 24, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566.

MLA Handbook (7th Edition):

Lee, Diana, 1981-. “Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion.” 2010. Web. 24 Mar 2019.

Vancouver:

Lee, Diana 1. Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion. [Internet] [Masters thesis]. Rutgers University; 2010. [cited 2019 Mar 24]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566.

Council of Science Editors:

Lee, Diana 1. Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion. [Masters Thesis]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566


Stellenbosch University

2. Porter, Tristan Jade. Biochemical characterization and evaluation of the oenological attributes of Lachancea species.

Degree: MScAgric, Viticulture and Oenology, 2017, Stellenbosch University

 ENGLISH SUMMARY: Previously thought to be the catalyst for spoilt wine, several non-Saccharomyces yeasts are now commercially available for winemaking. Increasing investigations into this group… (more)

Subjects/Keywords: β-glucosidase; Non-Saccharomyces yeasts; Wine and winemaking  – Biotechnology; Lachancea  – Biotechnology; Fermentation; Wine  – Flavor and odor; Yeast fungi  – Biotechnology; UCTD

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APA (6th Edition):

Porter, T. J. (2017). Biochemical characterization and evaluation of the oenological attributes of Lachancea species. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/102856

Chicago Manual of Style (16th Edition):

Porter, Tristan Jade. “Biochemical characterization and evaluation of the oenological attributes of Lachancea species.” 2017. Masters Thesis, Stellenbosch University. Accessed March 24, 2019. http://hdl.handle.net/10019.1/102856.

MLA Handbook (7th Edition):

Porter, Tristan Jade. “Biochemical characterization and evaluation of the oenological attributes of Lachancea species.” 2017. Web. 24 Mar 2019.

Vancouver:

Porter TJ. Biochemical characterization and evaluation of the oenological attributes of Lachancea species. [Internet] [Masters thesis]. Stellenbosch University; 2017. [cited 2019 Mar 24]. Available from: http://hdl.handle.net/10019.1/102856.

Council of Science Editors:

Porter TJ. Biochemical characterization and evaluation of the oenological attributes of Lachancea species. [Masters Thesis]. Stellenbosch University; 2017. Available from: http://hdl.handle.net/10019.1/102856


Stellenbosch University

3. Prior, Kelly Jade. The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine.

Degree: MScAgric, Viticulture and Oenology, 2017, Stellenbosch University

 ENGLISH SUMMARY: Nitrogen is an essential element for yeast growth and metabolism. During winemaking, the uptake of nitrogen sources ensures the completion of alcoholic fermentation… (more)

Subjects/Keywords: Yeast fungi  – Biotechnology; Non-saccharomyces yeasts; Wine and winemaking  – Biotechnology; Fermentation; Nitrogen in agriculture; Wine  – Flavor and odor; UCTD

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APA (6th Edition):

Prior, K. J. (2017). The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/102925

Chicago Manual of Style (16th Edition):

Prior, Kelly Jade. “The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine.” 2017. Masters Thesis, Stellenbosch University. Accessed March 24, 2019. http://hdl.handle.net/10019.1/102925.

MLA Handbook (7th Edition):

Prior, Kelly Jade. “The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine.” 2017. Web. 24 Mar 2019.

Vancouver:

Prior KJ. The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine. [Internet] [Masters thesis]. Stellenbosch University; 2017. [cited 2019 Mar 24]. Available from: http://hdl.handle.net/10019.1/102925.

Council of Science Editors:

Prior KJ. The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine. [Masters Thesis]. Stellenbosch University; 2017. Available from: http://hdl.handle.net/10019.1/102925


Stellenbosch University

4. Mbuyane, Lethiwe Lynett. Investigating polyol and acetic acid metabolism in wine related non-Saccharomyces yeasts.

Degree: MScAgric, Viticulture and Oenology, 2017, Stellenbosch University

ENGLISH SUMMARY: Glycerol is the main polyol produced in Saccharomyces cerevisiae not only to counterbalance osmotic pressure but also to adjust redox balance. Incidentally, it… (more)

Subjects/Keywords: Wine and winemaking  – Chemistry; Non-saccharomyces yeasts; Yeast fungi  – Biotechnology; Polyols; Glycerin; Wine  – Flavor and odor; Fermentation; UCTD

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APA (6th Edition):

Mbuyane, L. L. (2017). Investigating polyol and acetic acid metabolism in wine related non-Saccharomyces yeasts. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/102967

Chicago Manual of Style (16th Edition):

Mbuyane, Lethiwe Lynett. “Investigating polyol and acetic acid metabolism in wine related non-Saccharomyces yeasts.” 2017. Masters Thesis, Stellenbosch University. Accessed March 24, 2019. http://hdl.handle.net/10019.1/102967.

MLA Handbook (7th Edition):

Mbuyane, Lethiwe Lynett. “Investigating polyol and acetic acid metabolism in wine related non-Saccharomyces yeasts.” 2017. Web. 24 Mar 2019.

Vancouver:

Mbuyane LL. Investigating polyol and acetic acid metabolism in wine related non-Saccharomyces yeasts. [Internet] [Masters thesis]. Stellenbosch University; 2017. [cited 2019 Mar 24]. Available from: http://hdl.handle.net/10019.1/102967.

Council of Science Editors:

Mbuyane LL. Investigating polyol and acetic acid metabolism in wine related non-Saccharomyces yeasts. [Masters Thesis]. Stellenbosch University; 2017. Available from: http://hdl.handle.net/10019.1/102967


Stellenbosch University

5. Van Wyk, Herine. Analysis of endo-polygalacturonase activity in a recombinant yeast containing a reconstituted PGU1 gene.

Degree: Viticulture and Oenology, 2009, Stellenbosch University

Thesis (MSc (Wine Biotechnology)) – University of Stellenbosch, 2009.

The PGU1 gene encodes an endo-polygalacturonase, an enzyme that degrades pectin. Although the presence and function of… (more)

Subjects/Keywords: Wine biotechnology; Wine and wine making; Yeast  – Genetics; Wine  – Flavor and odor; Fermentation; Viticulture and Oenology

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APA (6th Edition):

Van Wyk, H. (2009). Analysis of endo-polygalacturonase activity in a recombinant yeast containing a reconstituted PGU1 gene. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/1538

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Van Wyk, Herine. “Analysis of endo-polygalacturonase activity in a recombinant yeast containing a reconstituted PGU1 gene.” 2009. Thesis, Stellenbosch University. Accessed March 24, 2019. http://hdl.handle.net/10019.1/1538.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Van Wyk, Herine. “Analysis of endo-polygalacturonase activity in a recombinant yeast containing a reconstituted PGU1 gene.” 2009. Web. 24 Mar 2019.

Vancouver:

Van Wyk H. Analysis of endo-polygalacturonase activity in a recombinant yeast containing a reconstituted PGU1 gene. [Internet] [Thesis]. Stellenbosch University; 2009. [cited 2019 Mar 24]. Available from: http://hdl.handle.net/10019.1/1538.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Van Wyk H. Analysis of endo-polygalacturonase activity in a recombinant yeast containing a reconstituted PGU1 gene. [Thesis]. Stellenbosch University; 2009. Available from: http://hdl.handle.net/10019.1/1538

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

6. De Klerk, Daniel. Co-expression of aroma liberating enzymes in a wine yeast strain.

Degree: Viticulture and Oenology, 2009, Stellenbosch University

Thesis (Msc (Viticulture and Oenology. Institute for Wine Biotechnology)) – University of Stellenbosch, 2009.

Monoterpenes are important aroma compounds in certain grape varieties such as Muscat,… (more)

Subjects/Keywords: Wine biotechnology; Enzymes  – Industrial applications; Wine  – Flavor and odor; Wine and wine making  – Microbiology; Monoterpenes; Saccharomyces cerevisae

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APA (6th Edition):

De Klerk, D. (2009). Co-expression of aroma liberating enzymes in a wine yeast strain. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/1888

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

De Klerk, Daniel. “Co-expression of aroma liberating enzymes in a wine yeast strain.” 2009. Thesis, Stellenbosch University. Accessed March 24, 2019. http://hdl.handle.net/10019.1/1888.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

De Klerk, Daniel. “Co-expression of aroma liberating enzymes in a wine yeast strain.” 2009. Web. 24 Mar 2019.

Vancouver:

De Klerk D. Co-expression of aroma liberating enzymes in a wine yeast strain. [Internet] [Thesis]. Stellenbosch University; 2009. [cited 2019 Mar 24]. Available from: http://hdl.handle.net/10019.1/1888.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

De Klerk D. Co-expression of aroma liberating enzymes in a wine yeast strain. [Thesis]. Stellenbosch University; 2009. Available from: http://hdl.handle.net/10019.1/1888

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

7. Mtshali, Phillip Senzo. Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria.

Degree: Viticulture and Oenology, 2007, Stellenbosch University

Thesis (Msc (Viticulture and Oenology)) – University of Stellenbosch, 2007.

Among the factors contributing to wine complexity and quality, wine aroma is one of the most… (more)

Subjects/Keywords: Wine biotechnology; Wine and wine making  – Microbiology; Wine  – Flavor and odor; Glycosidases; Enzymes  – Biotechnology; Dissertations  – Wine biotechnology

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APA (6th Edition):

Mtshali, P. S. (2007). Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/2363

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Mtshali, Phillip Senzo. “Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria.” 2007. Thesis, Stellenbosch University. Accessed March 24, 2019. http://hdl.handle.net/10019.1/2363.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Mtshali, Phillip Senzo. “Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria.” 2007. Web. 24 Mar 2019.

Vancouver:

Mtshali PS. Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria. [Internet] [Thesis]. Stellenbosch University; 2007. [cited 2019 Mar 24]. Available from: http://hdl.handle.net/10019.1/2363.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Mtshali PS. Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria. [Thesis]. Stellenbosch University; 2007. Available from: http://hdl.handle.net/10019.1/2363

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

8. Sekhawat, Kirti. Evaluating the effect of oxygen addition on yeast physiology, population dynamics and wine chemical signature in controlled mixed starter fermentations.

Degree: PhD, Viticulture and Oenology, 2017, Stellenbosch University

 ENGLISH SUMMARY: The use of commercial starter cultures of non-Saccharomyces yeast, usually together with Saccharomyces cerevisiae, has become a trend in the global wine industry… (more)

Subjects/Keywords: Non-Saccharomyces; Oxygenation; Yeast fungi  – Effect of oxygen on; Transcriptome; Wine and winemaking  – Biotechnology; Yeast  – Physiology; Mixed culture fermentation; Wine  – Flavor and odor; UCTD

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APA (6th Edition):

Sekhawat, K. (2017). Evaluating the effect of oxygen addition on yeast physiology, population dynamics and wine chemical signature in controlled mixed starter fermentations. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/102675

Chicago Manual of Style (16th Edition):

Sekhawat, Kirti. “Evaluating the effect of oxygen addition on yeast physiology, population dynamics and wine chemical signature in controlled mixed starter fermentations.” 2017. Doctoral Dissertation, Stellenbosch University. Accessed March 24, 2019. http://hdl.handle.net/10019.1/102675.

MLA Handbook (7th Edition):

Sekhawat, Kirti. “Evaluating the effect of oxygen addition on yeast physiology, population dynamics and wine chemical signature in controlled mixed starter fermentations.” 2017. Web. 24 Mar 2019.

Vancouver:

Sekhawat K. Evaluating the effect of oxygen addition on yeast physiology, population dynamics and wine chemical signature in controlled mixed starter fermentations. [Internet] [Doctoral dissertation]. Stellenbosch University; 2017. [cited 2019 Mar 24]. Available from: http://hdl.handle.net/10019.1/102675.

Council of Science Editors:

Sekhawat K. Evaluating the effect of oxygen addition on yeast physiology, population dynamics and wine chemical signature in controlled mixed starter fermentations. [Doctoral Dissertation]. Stellenbosch University; 2017. Available from: http://hdl.handle.net/10019.1/102675


Stellenbosch University

9. Fraser, W. J. Manipulation of the taste of Regal Seedless (Vitis vinifera L.) table grapes.

Degree: Viticulture and Oenology, 2007, Stellenbosch University

Thesis (MscAgric (Viticulture and Oenology)) – University of Stellenbosch, 2007.

Regal Seedless is a white, seedless grape which has the potential to become a profitable cultivar… (more)

Subjects/Keywords: Viticulture and oenology; Table grapes  – Biotechnology; Fruit  – Flavor and odor

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APA (6th Edition):

Fraser, W. J. (2007). Manipulation of the taste of Regal Seedless (Vitis vinifera L.) table grapes. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/3079

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Fraser, W J. “Manipulation of the taste of Regal Seedless (Vitis vinifera L.) table grapes.” 2007. Thesis, Stellenbosch University. Accessed March 24, 2019. http://hdl.handle.net/10019.1/3079.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Fraser, W J. “Manipulation of the taste of Regal Seedless (Vitis vinifera L.) table grapes.” 2007. Web. 24 Mar 2019.

Vancouver:

Fraser WJ. Manipulation of the taste of Regal Seedless (Vitis vinifera L.) table grapes. [Internet] [Thesis]. Stellenbosch University; 2007. [cited 2019 Mar 24]. Available from: http://hdl.handle.net/10019.1/3079.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Fraser WJ. Manipulation of the taste of Regal Seedless (Vitis vinifera L.) table grapes. [Thesis]. Stellenbosch University; 2007. Available from: http://hdl.handle.net/10019.1/3079

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

10. Dolu, Ozlem, 1977-. Characterization of protein-flavor interactions using inverse gas chromatography.

Degree: MS, Food Science, 2013, Rutgers University

 In this research, we investigated the retention/release mechanism of selected flavor compounds on or from protein matrices by establishing quantitative design principles for these interactions.… (more)

Subjects/Keywords: Flavor – Biotechnology; Food additives; Inverse gas chromatography; Protein engineering

…63! Table 4-3: Properties of Flavor Compounds… …64! Table 5-1: Comparison of heat of adsorption, !HS, of flavor compounds at dry conditions… …vii LIST OF FIGURES Figure 3-1: “Flavor food interaction diagram” (Preininger, 2006… …22! viii Figure 3-12: ‘Opportunities for flavor to interact with protein molecules… …53! Figure 3-29: Dynamic flavor release from stirred aqueous solutions with and without… 

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APA (6th Edition):

Dolu, Ozlem, 1. (2013). Characterization of protein-flavor interactions using inverse gas chromatography. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067762

Chicago Manual of Style (16th Edition):

Dolu, Ozlem, 1977-. “Characterization of protein-flavor interactions using inverse gas chromatography.” 2013. Masters Thesis, Rutgers University. Accessed March 24, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067762.

MLA Handbook (7th Edition):

Dolu, Ozlem, 1977-. “Characterization of protein-flavor interactions using inverse gas chromatography.” 2013. Web. 24 Mar 2019.

Vancouver:

Dolu, Ozlem 1. Characterization of protein-flavor interactions using inverse gas chromatography. [Internet] [Masters thesis]. Rutgers University; 2013. [cited 2019 Mar 24]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067762.

Council of Science Editors:

Dolu, Ozlem 1. Characterization of protein-flavor interactions using inverse gas chromatography. [Masters Thesis]. Rutgers University; 2013. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067762


Stellenbosch University

11. Lilly, Mariska. The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates.

Degree: PhD, Viticulture and Oenology, 2004, Stellenbosch University

 ENGLISH ABSTRACT: Yeasts produce a broad range of aroma-active volatile esters and higher alcohols during alcoholic fermentation. Some of these esters and higher alcohols are… (more)

Subjects/Keywords: Yeast fungi  – Biotechnology; Wine  – Flavor and odor; Liquors  – Flavour and odour; Wine and wine making; Esters

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Lilly, M. (2004). The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/50135

Chicago Manual of Style (16th Edition):

Lilly, Mariska. “The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates.” 2004. Doctoral Dissertation, Stellenbosch University. Accessed March 24, 2019. http://hdl.handle.net/10019.1/50135.

MLA Handbook (7th Edition):

Lilly, Mariska. “The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates.” 2004. Web. 24 Mar 2019.

Vancouver:

Lilly M. The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates. [Internet] [Doctoral dissertation]. Stellenbosch University; 2004. [cited 2019 Mar 24]. Available from: http://hdl.handle.net/10019.1/50135.

Council of Science Editors:

Lilly M. The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates. [Doctoral Dissertation]. Stellenbosch University; 2004. Available from: http://hdl.handle.net/10019.1/50135

.