Generation of Acetoin and Its Derivatives in Foods
Author:
Affiliation:
1. Centre for Bioengineering and Biotechnology, China University of Petroleum, Qingdao 266580, China
2. Biological Physics Laboratory, School of Physics and Astronomy, University of Manchester, Manchester M13 9PL, United Kingdom
Funder
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf5013902
Reference83 articles.
1. FORMATION AND REMOVAL OF ACETOIN DURING YEAST FERMENTATION
2. Origin and Production of Acetoin during Wine Yeast Fermentation
3. Acetoin Metabolism in Bacteria
4. Strategies for enhancing fermentative production of acetoin: A review
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