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Food-grade argan oil supplementation in molasses enhances fermentative performance and antioxidant defenses of active dry wine yeast
The tolerance of the yeast Saccharomyces cerevisiae to desiccation is important for the use of this microorganism in the wine industry, since active dry yeast (ADY) is routinely used as starter for must fermentations. Both biomass propagation and dehydration cause cellular oxidative stress, therefor...
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| Gepubliceerd in: | AMB Express |
|---|---|
| Hoofdauteurs: | , , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer Berlin Heidelberg
2015
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4666183/ https://ncbi.nlm.nih.gov/pubmed/26621111 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s13568-015-0159-7 |
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