Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 934-939

  García Martín, Juan Francisco ^a   Guillemet, Lucien ^b   Feng, Chaohui ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b Grands Crus Classés   (France)

Author keywords

Lees; Polysaccharides; Proteins; SEM; Yeast lysis

Indexed keywords

ANTIGEN-ANTIBODY REACTIONS; CELLS; CYTOLOGY; POLYSACCHARIDES; PROTEINS; RATE CONSTANTS; SCANNING ELECTRON MICROSCOPY; ULTRASONICS; WINE;

CELL CONCENTRATIONS; CELL DISRUPTION; CELL VIABILITY; LEES; MILD TEMPERATURES; MORPHOLOGICAL CHANGES; ULTRASONIC TREATMENTS; YEAST AUTOLYSIS;

YEAST;

POLYSACCHARIDE; PROTEIN;

AGING; ARTICLE; AUTOLYSIS; CELL DISRUPTION; CELL VIABILITY; NONHUMAN; PROTEIN SECRETION; SCANNING ELECTRON MICROSCOPY; ULTRASOUND; WINE; YEAST;

EID: 84903362851     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.081     Document Type: Article

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