Measuring the Aromatic Potential of Vitis vinifera L. Cv. Sauvignon Blanc Grapes by Assaying S-Cysteine Conjugates, Precursors of the Volatile Thiols Responsible for Their Varietal Aroma
Author:
Affiliation:
1. Faculté d'Œnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, F-33405 Talence Cedex, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf990979b
Reference10 articles.
1. Identification of a powerful aromatic component ofVitis vinifera L. var. sauvignon wines: 4-mercapto-4-methylpentan-2-one
2. Comparative Studies on the Properties of Tryptophanase and Tyrosine Phenol-lyase Immobilized Directly on Sepharose or by Use of Sepharose-Bound Pyridoxal 5'-Phosphate
3. Properties of Crystalline Tryptophanase
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