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The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers.
Lu, Yuyun; Fong, Alicia Sarah Yoke Ling; Chua, Jian-Yong; Huang, Dejian; Lee, Pin-Rou; Liu, Shao-Quan.
Afiliação
  • Lu Y; Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore. yuyunlulyy@gmail.com.
  • Fong ASYL; Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore. a0115026@u.nus.edu.
  • Chua JY; Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore. chuajianyong@gmail.com.
  • Huang D; Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore. chmhdj@nus.edu.sg.
  • Lee PR; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China. chmhdj@nus.edu.sg.
  • Liu SQ; Shiro Corporation Pte Ltd, 1 Senoko Avenue, Singapore 758297, Singapore. Christine.Lee@shirocorp.com.
Molecules ; 23(6)2018 Jun 15.
Article em En | MEDLINE | ID: mdl-29914098
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Compostos de Enxofre / Vinho / Bombacaceae Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Compostos de Enxofre / Vinho / Bombacaceae Idioma: En Ano de publicação: 2018 Tipo de documento: Article