A carregar...
Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast
In the manufacture of sake, Japanese traditional rice wine, sake yeast is fermented with koji, which is steamed rice fermented with the non-pathogenic fungus Aspergillus oryzae. During fermentation, sake yeast requires lipids, such as unsaturated fatty acids and sterols, in addition to substances pr...
Na minha lista:
| Publicado no: | PeerJ |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
PeerJ Inc.
2018
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5949206/ https://ncbi.nlm.nih.gov/pubmed/29761062 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.7717/peerj.4768 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|