Ethyl carbamate formation regulated by Saccharomyces cerevisiae ZJU in the processing of Chinese yellow rice wine

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|3|626-632

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.3, 2015-03, pp. : 626-632

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of citrulline metabolism in Saccharomyces cerevisiae on the formation of ethyl carbamate during Chinese rice wine fermentation

By  

JOURNAL OF THE INSTITUTE OF BREWING, Vol. 124, Iss. 1, 2018-01 ,pp. : 77-84

John Wiley & Sons Inc

Access to resources Recommend Favorite

Enhancement of urea uptake in Chinese rice wine yeast strain N85 by the constitutive expression of DUR3 for ethyl carbamate elimination

By  

JOURNAL OF THE INSTITUTE OF BREWING, Vol. 121, Iss. 2, 2015-04 ,pp. : 257-261

John Wiley & Sons Inc

Access to resources Recommend Favorite

Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing

By  

JOURNAL OF FOOD SCIENCE, Vol. 22-1147, Iss. 10, 2015-10 ,pp. : M2265-M2271

John Wiley & Sons Inc

Access to resources Recommend Favorite

Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 10, 2015-10 ,pp. : M2265-M2271

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of branched‐chain amino acid addition on chemical constituents in lychee wine fermented with Saccharomyces cerevisiae

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 12, 2015-12 ,pp. : 2519-2528

John Wiley & Sons Inc

Access to resources Recommend Favorite