Flavor impacts of glycerol in the processing of yeast fermented beverages: a review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1977-y.pdf
Reference75 articles.
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3. Ansell R, Adler L (1999) The effect of iron limitation on glycerol production and expression of the isogenes for NAD+ − dependent glycerol 3-phosphate dehydrogenase in Saccharomyces cerevisiae. FEBS Lett 461:173–177. doi: 10.1016/S0014-5793(99)01456-8
4. Ansell R, Granath K, Hohmann S, Thevelein JM, Adler L (1997) The two isoenzymes for yeast NAD+ − dependent glycerol 3-phosphate dehydrogenase encoded by GPD1 and GPD2 have distinct roles in osmoadaptation and redox regulation. EMBO J 16:2179–2187
5. Arroyo-López FN, Pérez-Torrado R, Querol A, Barrio E (2010) Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid. Food Microbiol 27:628–637
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