Metabolic energy variation of yeast affects its antioxidant properties in beer brewing
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s43393-021-00027-x.pdf
Reference64 articles.
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3. Xu X, Song Y, Guo L, Cheng W, Niu C, Wang J, et al. Higher NADH availability of lager yeast increases the flavor stability of beer. J Agric Food Chem. 2020;68(2):584–90. https://doi.org/10.1021/acs.jafc.9b05812.
4. Wu MJ, Clarke FM, Rogers PJ, Young P, Sales N, O’Doherty PJ, et al. Identification of a protein with antioxidant activity that is important for the protection against beer ageing. Int J Mol Sci. 2011;12(9):6089–103. https://doi.org/10.3390/ijms12096089.
5. Wang Z, Bai X, He X, Zhang B. Secretion expression of SOD1 and its overlapping function with GSH in brewing yeast strain for better flavor and anti-aging ability. J Ind Microbiol Biotechnol. 2014;41(9):1415–24.
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1. Rapid Adaptability and Regulation of Physiological Status of Lager Yeast Ensure Its Activity During Dehydration;Journal of the American Society of Brewing Chemists;2024-06-28
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