Immobilization of β-Glucosidase and Its Application for Enhancement of Aroma Precursors in Muscat Wine

Author： Romo-Sánchez Sheila   Arévalo-Villena María   García Romero Esteban   Ramirez Héctor   Briones Pérez Ana  

Publisher： Springer Publishing Company

ISSN： 1935-5130

Source： Food and Bioprocess Technology, Vol.7, Iss.5, 2014-05, pp. : 1381-1392

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

Related content

Effects of storage time and temperature on the concentration of ethyl carbamate and its precursors in wine

By Hasnip S.   Caputi A.   Crews C.   Brereton P.  

Food Additives and Contaminants, Vol. 21, Iss. 12, 2004-12 ,pp. : 1155-1161

Taylor & Francis Ltd

Access to resources Recommend Favorite

A Chromogenic Medium for the Detection of Yeasts with β-Galactosidase and β-Glucosidase Activities from Intermediate Moisture Foods

By de Silóniz M. Isabel   Valderrama María-José   Peinado José M.  

Journal of Food Protection, Vol. 63, Iss. 5, 2000-05 ,pp. : 651-654

International Association for Food Protection

Access to resources Recommend Favorite

Apple Pomace: A Potential Substrate for Production of β-Glucosidase by Aspergillus Foetidus

By Hang Y.D.   Woodams E.E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 6, 1994-12 ,pp. : 587-589

Academic Press

Access to resources Recommend Favorite

The nose knows: influence of colour on perception of wine aroma

By Parr Wendy V.   Geoffrey White K.   Heatherbell David A.  

Journal of Wine Research, Vol. 14, Iss. 2-3, 2003-08 ,pp. : 79-101

Routledge Ltd

Access to resources Recommend Favorite

Dealcoholization of Wine. Behaviour of the Aroma Components during the Process

By Gómez-Plaza E.   López-Nicolás J.M.   López-Roca J.M.   Martínez-Cutillas A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 6, 1999-09 ,pp. : 384-386

Academic Press

Access to resources Recommend Favorite