Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine
Author:
Funder
FEDER
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
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3. Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study;Bahut;Food Research International,2019
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5. Effect of different lysis treatments on the characteristics of yeast derivatives for winemaking;Comuzzo;Journal of Agricultural and Food Chemistry,2012
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