Literature DB >> 27046811

Microbiology: Mixing Wine, Chocolate, and Coffee.

Matthew R Goddard1.   

Abstract

Yeasts associated with cocoa and coffee beans are genetically distinct. These populations have been created through the migration and mixing of populations associated with vineyards, trees in America, and the ancestral seat of this species in Far East Asia.
Copyright © 2016 Elsevier Ltd. All rights reserved.

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Year:  2016        PMID: 27046811     DOI: 10.1016/j.cub.2016.02.046

Source DB:  PubMed          Journal:  Curr Biol        ISSN: 0960-9822            Impact factor:   10.834


  1 in total

1.  Identification of New Natural Sources of Flavour and Aroma Metabolites from Solid-State Fermentation of Agro-Industrial By-Products.

Authors:  Melodie A Lindsay; Ninna Granucci; David R Greenwood; Silas G Villas-Boas
Journal:  Metabolites       Date:  2022-02-08
  1 in total

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