A novel extracellular glycosidase activity from Rhodotorula mucilaginosa : its application potential in wine aroma enhancement
Author:
Affiliation:
1. College of Enology; Northwest A&F University; Yangling Shaanxi China
2. Department of Human Nutrition; The University of Agriculture; Peshawar Pakistan
3. Shaanxi Engineering Research Center for Viti-Viniculture; Yangling Shaanxi China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.12527/fullpdf
Reference28 articles.
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2. Wine aroma improvement using a β-glucosidase preparation from Aureobasidium pullulans;Baffi;Appl Biochem Biotechnol,2013
3. Isolation and characterization of a β-glucosidase from Penicillium decumbens and improving hydrolysis of corncob residue by using it as cellulase supplementation;Chen;Enzyme Microb Technol,2010
4. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines;Culleré;J Agric Food Chem,2004
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