Evolution of S-Cysteinylated and S-Glutathionylated Thiol Precursors during Oxidation of Melon B. and Sauvignon blanc Musts-Reference-Cited by-同舟云学术

Evolution of S-Cysteinylated and S-Glutathionylated Thiol Precursors during Oxidation of Melon B. and Sauvignon blanc Musts

Author:

Roland Aurélie¹,Vialaret Jérôme²,Razungles Alain³,Rigou Peggy³,Schneider Rémi⁴

Affiliation:

1. Interloire, 12 rue Etienne Pallu, B.P. 1921, 37019 Tours Cedex 01, France

2. EPFL, Proteomics Core Facility, AI 0151, Station 15, CH-1015 Lausanne, Switzerland

3. UMR 1083 Sciences pour l’œnologie, INRA, SupAgro, Université Montpellier I, 34060 Montpellier Cedex 01, France

4. Institut Français de la Vigne et du Vin, at UMR 1083 Sciences pour l’œnologie, INRA, 34060 Montpellier Cedex 01, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference32 articles.

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