Assimilable nitrogen reduces the higher alcohols content of huangjiu-Reference-Cited by-同舟云学术

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Assimilable nitrogen reduces the higher alcohols content of huangjiu

Published:2021-03 Issue: Volume:121 Page:107660
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Liu Shuangping,Ma Donglin,Li Zhihui,Sun Hailong,Mao Jieqi,Shi Ying,Han Xiao,Zhou Zhilei,Mao Jian

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference40 articles.

1. Biogenic amines in wines;Anli;Food Reviews International,2009

2. Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation;Arias;Food Chemistry,2007

3. Free amino acids and biogenic amines in Alicante Monastrell wines;Arrieta;Food Chemistry,2012

4. Implications of nitrogen nutrition for grapes, fermentation and wine;Bell;Australian Journal of Grape and Wine Research,2005

5. Functional analysis and transcriptional regulation of two orthologs of ARO10, encoding broad-substrate-specificity 2-oxo-acid decarboxylases, in the brewing yeast Saccharomyces pastorianus CBS1483;Bolat;FEMS Yeast Research,2013

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