Use of a purified β ‐glucosidase from coral‐associated microorganisms to enhance wine aroma-Reference-Cited by-同舟云学术

Use of a purified β ‐glucosidase from coral‐associated microorganisms to enhance wine aroma

Published:2021-12-12 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Su Hongfei¹²³,Xiao Zhenlun¹²³,Yu Kefu¹²³⁴^ORCID,Zhang Qi¹²³,Lu Chunrong¹²³,Wang Guanghua¹²³,Wang Yinghui¹²³,Liang Jiayuan¹²³,Huang Wen¹²³,Huang Xueyong¹²³,Wei Fen¹²³

Affiliation:

1. Coral Reef Research Center of China Guangxi University Nanning China

2. Guangxi Laboratory on the Study of Coral Reefs in the South China Sea Guangxi University Nanning China

3. School of Marine Sciences Guangxi University Nanning China

4. Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai) Zhuhai China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangxi Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11694

Reference47 articles.

1. β-Glucosidases

2. Potential of Glycosidase from Non-SaccharomycesIsolates for Enhancement of Wine Aroma

3. Synthesis and medical applications of oligosaccharides

4. Microbial β-Glucosidases: Cloning, Properties, and Applications

5. Microbial β-Glucosidases: Screening, Characterization, Cloning and Applications

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