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Influence of Ethyl Caproate on the Size of Lipid Vesicles and Yeast Cells
Ethyl caproate (EC) is a key flavor component of sake. Recently, in sake brewing, an effort has been underway to increase the content of aromatic components such as EC. However, the function of EC in yeast cells remains poorly understood. Therefore, we investigated the effects of EC using cell-sized...
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| Publicado no: | Biomimetics (Basel) |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7344887/ https://ncbi.nlm.nih.gov/pubmed/32349293 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/biomimetics5020016 |
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