Effects of Purified ß-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines.

Zhu, Wanying; Zhang, Wenxia; Qin, Tao; Liao, Jing; Zhang, Xiuyan

Effects of Purified ß-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines.

Zhu, Wanying; Zhang, Wenxia; Qin, Tao; Liao, Jing; Zhang, Xiuyan.

Afiliação

Zhu W; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Zhang W; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Qin T; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Liao J; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Zhang X; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

J Fungi (Basel) ; 8(10)2022 Oct 09.

Article em En | MEDLINE | ID: mdl-36294622

Palavras-chave

I. terricola; M. pulcherrima; P. kudriavzevii; purified ß-glucosidase; wine

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Fungi (Basel) Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China País de publicação: Suíça

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