Evaluation of Brewer's Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching
- Author
- VIEIRA, Elsa1 ; BRANDAO, Tiago2 ; FERREIRA, Isabel M. P. L. V. O1
[1] REQUIMTE ― Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
[2] UNICER ― Bebidas de Portugal SGPS, SA, Leça do Balio, 4466-955 S. Mamede de Infesta, Portugal - Source
Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 37, pp 8724-8729, 6 p ; ref : 32 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- HILIC brewer's spent yeast flavor enhancers mechanic yeast disruption nucleosides nucleotides serial repitching
- Keyword (fr)
- Disruption Evaluation Exhausteur flaveur Levure brasserie Nucléoside Nucléotide Additif alimentaire
- Keyword (en)
- Disruption Evaluation Flavor enhancer Brewer yeast Nucleoside Nucleotide Food additive
- Keyword (es)
- Disrupción Evaluación Intensificador flavor Levadura cerveza Nucleósido Nucleótido Aditivo alimentario
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27770785
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf4021619 
https://dx.doi.org/10.1021/jf4021619
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