Conversion of ferulic acid to 4-vinyl guaiacol by yeasts isolated from unpasteurised apple juice
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference20 articles.
1. Simple phenol and phenolic compounds in food flavor
2. DEGRADATION PRODUCTS FORMED IN CANNED SINGLE-STRENGTH ORANGE JUICE DURING STORAGE
3. Potentiall of Ferulic Acid as a Precursor to Off-Flavors in Stored Orange Juice
4. Pathways of 4-vinylguaiacol formation from ferulic acid in model solutions of orange juice
5. Conversion of Ferulic Acid to 4-Vinylguaiacol by Yeasts Isolated from Frozen Concentrated Orange Juice
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