Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine-Reference-Cited by-同舟云学术

Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine

Published:2018-01 Issue: Volume:87 Page:515-522
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

de Ovalle Stefani,Cavello Ivana,Brena Beatriz M.,Cavalitto Sebastian,González-Pombo Paula

Funder

Comisión Sectorial de Investigación Científica

Program for the Development of Basic Sciences, (PEDECIBA-Química)

Agencia Nacional de Investigación e Innovación

Publisher

Elsevier BV

Subject

Food Science

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4. Characteristic of β-glucosidase from Sicilian blood oranges in relation to anthocyanin degradation;Barbagallo;Enzyme and Microbial Technology,2007

5. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet consumer preference;Bindon;Food Chemistry,2014

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