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Acetoin
Acetoin Acetate Natural
Retention Indices for Frequently Reported Compounds of Plant Essential Oils
Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review
Herbicide Assays for Predicting Or Determining Plant Responses in Aquatic Systems
Thermophilic Fermentation of Acetoin and 2, 3-Butanediol by a Novel
Accelerated Electro-Fermentation of Acetoin in Escherichia Coli by Identifying Physiological Limitations of the Electron Transfer Kinetics and the Central Metabolism
Diacetyl by Wine Making Lactic Acid Bacteria
Acetal Acetaldehyde Acetic Acid Acetone Acetonitrile Acetylcholine
Identification of Key Volatiles Differentiating Aromatic Rice
FCC 10, Second Supplement the Following Index Is for Convenience and Informational Use Only and Shall Not Be Used for Interpretive Purposes
Acetoin Diacetyl
Characterization and Regulation of the Acetolactate Synthase Genes Involved in Acetoin Biosynthesis in Acetobacter Pasteurianus
Diacetyl and Other Alpha-Dicarbonyl Compounds with Special Reference to the Flavor of Butter E
Simultatenous Determination of Diacetyl and Acetoin in Traditional Turkish Butter Stored in Sheep’S Rumen (Karinyagi)
Metabolic Fluxes of Acetic Acid Bacteria Under Cocoa Pulp Fermentation
And Constituents Diacetyl [CAS No. 431-03-8] and Acetoin [CAS No
Acetoin and Diacetyl Production by Homo- and Heterofermentative Lactic Acid Bacteria
Essential Knowledge to Manage Malolactic Fermentation
Top View
Acetanisole Acetic Acid Acetoin Acetophenone 6
Solid-State Fermentation of Arthrospira Platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction
Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine
Changes in Carbonyl Compounds in Chardonnay and Cabernet Sauvignon Wines As a Consequence of Malolactic Fermentation
Metabolism of Pyruvate and Citrate in Lactobacilli
DESESSA-DISSERTATION-2018.Pdf (6.349Mb)
Dehydrogenation of 2,3-Butanediol to 3- Hydroxybutanone Over Cuznal Catalysts: Effect of Lithium Cation As Promoter
Metabolism of Aroma Bacteria As Related to Diacetyl Production Abstract Approved: Dr
Generation of Acetoin and Its Derivatives in Foods Zijun Xiao*,† and Jian R
The Impact of Wine Yeast Strains on the Aromatic Profiles of Sauvignon Blanc Wines Derived from Characterized Viticultural Treatments
Process Development for Enhanced 2,3-Butanediol Production by Paenibacillus Polymyxa DSM 365
Specifications and Standards for Foods, Food Additives, Etc. Under the Food Sanitation Act (Abstract) 2010
Flavor Chemistry of Butter Culture
2,3-Butanediol Biosynthesis in E
MLF Influence on Wine Style (AWRI Fact Sheet)
Acetoin 2558
Method for the Fermentative Production of Diacetyl and Acetoin Using Lactic Acid Bacterium
Rapid Quantification of Major Volatile Metabolites in Fermented Food And
Use of Schizosaccharomyces Strains for Wine Fermentation—Effect on the Wine Composition and Food Safety
Winemaking Update
Metabolism of Diacetyl, Acetoin, and 2,3-Butanediol in Liver Homogenate and Perfused Liver of Rats1
Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora
Biodegradation-Inspired Bioproduction of Methylacetoin And
Flavor Control in Dairy Products and Beer with Special Reference to Diacetyl
Cloning and Expression of an A-Acetolactate Decarboxylase Gene from Streptococcus Lactis Subsp
Chinese Standards for Food Additives - GB2760-2015