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pro vyhledávání: '"Chiao-Yen Liu"'
Autor:
Hao-Kai Li, Chi-Fon Chang, Hsuan-Ju Lin, Jung-Lee Lin, Yu-Ting Lee, Yu-Hsuan Wu, Chiao-Yen Liu, Tze-Chia Lin, Pang-Hung Hsu, Hong-Ting Victor Lin
Publikováno v:
Fermentation, Vol 7, Iss 3, p 129 (2021)
4-Mercapto-4-methyl-2-pentanone (4MMP), a high-impact aroma compound with the box tree and black currant flavors was first identified in wines and could be released by microbial cysteine-S-conjugate β-lyases from its precursors. In this study, vario
Externí odkaz:
https://doaj.org/article/275d48049e364f76bc0be55754e52202
Autor:
Chiao-Yen Liu, Hsuan-Ju Lin, Yu-Hsuan Wu, Pang-Hung Hsu, Yu-Ting Lee, Tze-Chia Lin, Hong-Ting Victor Lin, Jung-Lee Lin, Hao-Kai Li, Chi-Fon Chang
Publikováno v:
Fermentation, Vol 7, Iss 129, p 129 (2021)
Fermentation; Volume 7; Issue 3; Pages: 129
Fermentation; Volume 7; Issue 3; Pages: 129
4-Mercapto-4-methyl-2-pentanone (4MMP), a high-impact aroma compound with the box tree and black currant flavors was first identified in wines and could be released by microbial cysteine-S-conjugate β-lyases from its precursors. In this study, vario