The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers

Durian fruit is rich in volatile sulfur compounds (VSCs), especially thiols and disulfides, which contribute to its onion-like odor. After fermentation, these VSCs were reduced to trace or undetectable levels in durian wine. The possible reduction mechanism of these VSCs (especially diethyl disulfid...

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Detalhes bibliográficos
Publicado no:Molecules
Main Authors: Lu, Yuyun, Fong, Alicia Sarah Yoke Ling, Chua, Jian-Yong, Huang, Dejian, Lee, Pin-Rou, Liu, Shao-Quan
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2018
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6100591/
https://ncbi.nlm.nih.gov/pubmed/29914098
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules23061456
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