Ferulic Acid Release and 4-Vinylguaiacol Formation during Chinese Rice Wine Brewing and Fermentation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2010.tb00435.x/fullpdf
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3. Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae;Coghe;J. Agric. Food Chem.,2004
4. Release of ferulic acid from wheat bran by a ferulic acid esterase (FAE-III) from Aspergillus niger;Faulds;Appl. Microbiol. Biotechnol.,1995
5. Intraprotoplasmic and wall-localized formation of arabinoxylan-bound diferulates and larger ferulate coupling-products in maize cell-suspension cultures;Fry;Planta,2000
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