Goddard, Matthew R. (2016) Microbiology: mixing wine, chocolate, and coffee. Current Biology, 26 (7). R275-R277. ISSN 0960-9822
Full content URL: http://dx.doi.org/10.1016/j.cub.2016.02.046
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Goddard Current Biology 2016.pdf - Whole Document Restricted to Repository staff only 238kB |
| Item Type: | Review |
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| Item Status: | Live Archive |
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.
| Keywords: | yeast, Ecology |
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| Subjects: | C Biological Sciences > C170 Population Biology C Biological Sciences > C500 Microbiology C Biological Sciences > C100 Biology |
| Divisions: | College of Science > School of Life Sciences |
| ID Code: | 24897 |
| Deposited On: | 02 Nov 2016 15:30 |
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