লোডিং...
Size of Cells and Physicochemical Properties of Membranes are Related to Flavor Production during Sake Brewing in the Yeast Saccharomyces cerevisiae
Ethyl caproate (EC) and isoamyl acetate (IA) are key flavor components of sake. Recently, attempts have been made to increase the content of good flavor components, such as EC and IA, in sake brewing. However, the functions of EC and IA in yeast cells remain poorly understood. Therefore, we investig...
সংরক্ষণ করুন:
| প্রকাশিত: | Membranes (Basel) |
|---|---|
| প্রধান লেখক: | , |
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
MDPI
2020
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| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7766171/ https://ncbi.nlm.nih.gov/pubmed/33352892 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/membranes10120440 |
| ট্যাগগুলো: |
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