The Effect of Proanthocyanidins on Growth and Alcoholic Fermentation of Wine Yeast under Copper Stress-Reference-Cited by-同舟云学术

The Effect of Proanthocyanidins on Growth and Alcoholic Fermentation of Wine Yeast under Copper Stress

Published:2015-05-05 Issue:6 Volume:80 Page:M1319-M1324
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Jia Bo¹,Liu Xingyan¹²,Zhan Jicheng¹,Li Jingyuan³,Huang Weidong¹

Affiliation:

1. College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology; China Agricultural Univ; Beijing 100083 P.R. China

2. College of Food Science; Sichuan Agricultural Univ; Sichuan Ya'an 625000 China

3. College of Food Science and Engineering; Qingdao Agricultural Univ; Qingdao China

Funder

the National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

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4. The influence of Cu concentration on ethanolic fermentation by Saccharomyces cerevisiae;Azenha;J Biosci Bioeng,2000

5. Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention;Bagchi;Toxicology,2000

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