Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine-Reference-Cited by-同舟云学术

Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine

Published:2019-12-17 Issue:3 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Liu Dan¹,Xu Junnan¹,Cao Youfang¹,Qi Yiman¹,Yang Kun¹,Wei Xinyuan¹,Xu Yinhu²,Fan Mingtao¹^ORCID

Affiliation:

1. College of Food Science and Engineering Northwest A & F University Yangling China

2. Angel Yeast Co., Ltd Yichang China

Funder

The program of Comprehensive utilization of the by-products of horticultural crops processing, Ministry of Agriculture of the People's Republic of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14347

Reference54 articles.

1. Effect of using glutathione‐enriched inactive dry yeast preparations on the phenolic composition of rose Grenache wines during winemaking;Andujar‐Ortiz I.;Journal International Des Sciences De La Vigne Et Du Vin,2012

2. Reversed-Phase High-Performance Liquid Chromatography–Fluorescence Detection for the Analysis of Glutathione and Its Precursor γ-Glutamyl Cysteine in Wines and Model Wines Supplemented with Oenological Inactive Dry Yeast Preparations

3. Effects of moderate Sicilian red wine consumption on inflammatory biomarkers of atherosclerosis

4. Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines

5. Hgt1p, a High Affinity Glutathione Transporter from the Yeast Saccharomyces cerevisiae

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