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Involvement of a Branched-Chain Aminotransferase in Production of Volatile Sulfur Compounds in Yarrowia lipolytica
The enzymatic degradation of l-methionine and the subsequent formation of volatile sulfur compounds (VSCs) are essential for the development of the typical flavor in cheese. In the yeast Yarrowia lipolytica, the degradation of l-methionine was accompanied by the formation of the transamination produ...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology
2005
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1183345/ https://ncbi.nlm.nih.gov/pubmed/16085852 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.71.8.4585-4591.2005 |
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