Biotransformation of green tea ( Camellia sinensis ) by wine yeast Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Biotransformation of green tea ( Camellia sinensis ) by wine yeast Saccharomyces cerevisiae

Published:2020-02 Issue:2 Volume:85 Page:306-315
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Rui¹^ORCID,Sun Jingcan²,Lassabliere Benjamin²,Yu Bin²,Liu Shao Quan¹³

Affiliation:

1. Food Science and Technology Programme, Dept. of ChemistryNatl. Univ. of Singapore Science Drive 3 Singapore 117543

2. Mane SEA Pte Ltd Biopolis Drive 3 Singapore 138623

3. Natl. Univ. of Singapore Research Inst. No. 377 Linquan St., Suzhou Industrial Park Suzhou Jiangsu 215123 China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15026

Reference50 articles.

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3. Salinivibrio costicola GL6, a Novel Isolated Strain for Biotransformation of Caffeine to Theobromine Under Hypersaline Conditions

4. Physicochemical and Functional Properties of Tea Protein

5. New insights into the toxicity mechanism of octanoic and decanoic acids onSaccharomyces cerevisiae

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