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Melatonin and derived l-tryptophan metabolites produced during alcoholic fermentation by different wine yeast strains.
Fernández-Cruz, E; Álvarez-Fernández, M A; Valero, E; Troncoso, A M; García-Parrilla, M C.
Afiliação
  • Fernández-Cruz E; Department of Food Science and Nutrition, Faculty of Pharmacy, University of Seville, C/ Profesor García González 2, 41012 Sevilla, Spain.
  • Álvarez-Fernández MA; Department of Food Science and Nutrition, Faculty of Pharmacy, University of Seville, C/ Profesor García González 2, 41012 Sevilla, Spain.
  • Valero E; Department of Food Science and Nutrition, Faculty of Experimental Science, University Pablo de Olavide, Carretera de Utrera Km. 1, 41013 Sevilla, Spain.
  • Troncoso AM; Department of Food Science and Nutrition, Faculty of Pharmacy, University of Seville, C/ Profesor García González 2, 41012 Sevilla, Spain.
  • García-Parrilla MC; Department of Food Science and Nutrition, Faculty of Pharmacy, University of Seville, C/ Profesor García González 2, 41012 Sevilla, Spain. Electronic address: mcparrilla@us.es.
Food Chem ; 217: 431-437, 2017 Feb 15.
Article em En | MEDLINE | ID: mdl-27664655
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Saccharomyces cerevisiae / Triptofano / Vinho / Fermentação / Melatonina Idioma: En Revista: Food Chem Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Espanha
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Saccharomyces cerevisiae / Triptofano / Vinho / Fermentação / Melatonina Idioma: En Revista: Food Chem Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Espanha