Effect of gallic and protocatechuic acids on the metabolism of ethyl carbamate in Chinese yellow rice wine brewing

Food Chemistry

Volumn 233, Issue , 2017, Pages 174-181

  Zhou, Wanyi ^a   Fang, Ruosi ^a   Chen, Qihe ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Ethyl carbamate (EC); Gallic acid; Protocatechuic acid; Yellow rice wine

Indexed keywords

AMINO ACIDS; ARGININE; FLAVOR COMPOUNDS; METABOLISM; UREA; YEAST;

ARGININE DEIMINASES; ETHYL CARBAMATE; GALLIC ACIDS; INHIBITING EFFECT; PHENOLIC COMPOUNDS; PROTOCATECHUIC ACID; VOLATILE FLAVOR COMPOUNDS; YELLOW RICE WINES;

WINE;

AMINO ACID; ARGININE; CITRULLINE; FLAVORING AGENT; GALLIC ACID; ORNITHINE CARBAMOYLTRANSFERASE; PHENOL DERIVATIVE; POLYPHENOL; PROTOCATECHUIC ACID; UREA; URETHAN; VOLATILE AGENT;

ARTICLE; BACTERIAL GROWTH; BREWING; CATABOLISM; CHINESE; CLINICAL ASSESSMENT; COCULTURE; CONTROLLED STUDY; FOOD PROCESSING; FUNGUS GROWTH; LACTOBACILLUS BREVIS; METABOLISM; NONHUMAN; SACCHAROMYCES CEREVISIAE; SAKE; YEAST CELL; FERMENTATION; GARLIC; ORYZA; WINE;

FERMENTATION; GARLIC; ORYZA; SACCHAROMYCES CEREVISIAE; UREA; URETHANE; WINE;

EID: 85018627690     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.113     Document Type: Article

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