Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates-Reference-Cited by-同舟云学术

Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates

Published:2016-11-08 Issue:11 Volume:21 Page:1485
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Ahumada Katherine^ORCID,Martínez-Gil Ana,Moreno-Simunovic Yerko,Illanes Andrés,Wilson Lorena

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/21/11/1485/pdf

Reference40 articles.

1. Structures of Two C13-Norisoprenoid Glucosidic Precursors of Wine Flavor

2. Sequential enzymic hydrolysis of potentially aromatic glycosides from grape

3. Hydrolysis of grape monoterpenyl .beta.-D-glucosides by various .beta.-glucosidases

4. Improvement of enzyme activity, stability and selectivity via immobilization techniques

5. Co-immobilized coupled enzyme systems in biotechnology

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