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Volumn 48, Issue 6, 2000, Pages 2384-2386

Evidence of Strecker aldehyde excretion by yeast in cold contact fermentations

Author keywords

Amino acid; Cold contact process; Excretion; Saccharomyces cerevisiae; Strecker aldehyde

Indexed keywords

ALDEHYDE; DEUTERIUM; ISOVALERYLALDEHYDE; LEUCINE;

EID: 0343496979     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000071h     Document Type: Article
Times cited : (20)

References (10)
  • 1
    • 0000890439 scopus 로고
    • Investigation of volatile flavor compounds in fresh and ripened Domiati cheeses
    • Collin, S.; Osman, M.; Delcambre, S.; El Zayat, A. I.; Dufour, J. P. Investigation of volatile flavor compounds in fresh and ripened Domiati cheeses. J. Agric. Food Chem. 1993, 41, 1659-1663.
    • (1993) J. Agric. Food Chem. , vol.41 , pp. 1659-1663
    • Collin, S.1    Osman, M.2    Delcambre, S.3    El Zayat, A.I.4    Dufour, J.P.5
  • 5
    • 0042043129 scopus 로고    scopus 로고
    • Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers
    • Perpète, P.; Collin, S. Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers. J. Agric. Food Chem. 1999a, 47, 2374-2378.
    • (1999) J. Agric. Food Chem. , vol.47 , pp. 2374-2378
    • Perpète, P.1    Collin, S.2
  • 6
    • 0345280787 scopus 로고    scopus 로고
    • Fate of the worty flavour in a cold contact fermentation
    • Perpète, P.; Collin, S. Fate of the worty flavour in a cold contact fermentation. Food Chem. 1999b, 66, 359-363.
    • (1999) Food Chem. , vol.66 , pp. 359-363
    • Perpète, P.1    Collin, S.2
  • 7
    • 0343374858 scopus 로고    scopus 로고
    • How to improve the enzymatic worty flavour reduction in a cold contact fermentation
    • in press
    • Perpète, P.; Collin, S. How to improve the enzymatic worty flavour reduction in a cold contact fermentation. Food Chem. 2000, in press.
    • (2000) Food Chem.
    • Perpète, P.1    Collin, S.2
  • 8
    • 0342528950 scopus 로고
    • Ein neues verfharen herstellung von alkoholfreien bier
    • IRL Press: Oxford, U.K.
    • Schur, F. Ein neues verfharen herstellung von alkoholfreien bier. Proceedings of the 19th European Brewery Convention Congress; IRL Press: Oxford, U.K., 1983; pp 353-360.
    • (1983) Proceedings of the 19th European Brewery Convention Congress , pp. 353-360
    • Schur, F.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.