Reduction of 5-Hydroxymethylfurfural and 1,2-Dicarbonyl Compounds by <i>Saccharomyces cerevisiae</i> in Model Systems and Beer.

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作者： Michael,Hellwig ^[1] ; Marie,Börner ^[2] ; Thomas,Henle ^[2]

作者单位： Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstraße 20, D-38106 Braunschweig, Germany. ^[1] Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany. ^[2]

关键词 2,5-bis(hydroxymethyl)furan 3,4-dideoxyfructose 3-deoxyfructose 3-deoxygalactosone 3-deoxyglucosone 3-deoxytagatose Maillard reaction Saccharomyces cerevisiae beer glycation

主题词啤酒(Beer);发酵(Fermentation);糠醛(Furaldehyde);酿酒酵母菌(Saccharomyces cerevisiae)

DOI 10.1021/acs.jafc.1c04760

PMID 34672546

发布时间 2021-11-04

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Journal of agricultural and food chemistry

2021年69卷43期

12807-12817页

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Reduction of 5-Hydroxymethylfurfural and 1,2-Dicarbonyl Compounds by <i>Saccharomyces cerevisiae</i> in Model Systems and Beer.

Journal of agricultural and food chemistry

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Journal of agricultural and food chemistry

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Reduction of 5-Hydroxymethylfurfural and 1,2-Dicarbonyl Compounds by <i>Saccharomyces cerevisiae</i> in Model Systems and Beer.

Journal of agricultural and food chemistry

相似文献

Journal of agricultural and food chemistry

相关期刊

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