换一批
换一批Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine.
第一作者：
Florian,Bahut
第一单位：
Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France.
作者：
关键词
4-Methylcatechol (PubChem CID9958)Acetaldehyde (PubChem CID177)ChardonnayCysteine (PubChem CID5862)Cysteinyl-glycine (PubChem CID439498)Glutamyl-cysteine (PubChem CID10171468)GlutathioneGlutathione (PubChem CID124886)Hexanal (PubChem CID6184)Hydrogen sulfide (PubChem CID402)Hydroxydecanoic acid (PubChem CID21488)Isopentylacetamide (PubChem CID263768)NucleophileOxidative stabilitySulfite (PubChem CID1099)Wine
DOI
10.1016/j.foodchem.2020.126941
PMID
32387931
发布时间
2024-02-27
- 浏览0
Food chemistry
126941页
相似文献
- 中文期刊
- 外文期刊
- 学位论文
- 会议论文
