Conversion of Ferulic Acid to 4-Vinylguaiacol by Yeasts Isolated from Frozen Concentrated Orange Juice.

Sutherland, John B; Tanner, Lisa A; Moore, Jennifer D; Freeman, James P; Deck, Joanna; Williams, Anna J

Sutherland, John B; Tanner, Lisa A; Moore, Jennifer D; Freeman, James P; Deck, Joanna; Williams, Anna J.

Afiliação

Sutherland JB; National Center for Toxicological Research, Food and Drug Administration, Jefferson, Arkansas 72079 USA.
Tanner LA; National Center for Toxicological Research, Food and Drug Administration, Jefferson, Arkansas 72079 USA.
Moore JD; National Center for Toxicological Research, Food and Drug Administration, Jefferson, Arkansas 72079 USA.
Freeman JP; National Center for Toxicological Research, Food and Drug Administration, Jefferson, Arkansas 72079 USA.
Deck J; National Center for Toxicological Research, Food and Drug Administration, Jefferson, Arkansas 72079 USA.
Williams AJ; National Center for Toxicological Research, Food and Drug Administration, Jefferson, Arkansas 72079 USA.

J Food Prot ; 58(11): 1260-1262, 1995 Nov.

Article em En | MEDLINE | ID: mdl-31137310

Palavras-chave

4-vinylguaiacol; Ferulic acid; off flavors; orange juice; yeasts

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Prot Ano de publicação: 1995 Tipo de documento: Article País de publicação: Estados Unidos

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