Characterization of Volatile Compounds of Mezcal, an Ethnic Alcoholic Beverage Obtained from Agave salmiana-Reference-Cited by-同舟云学术

Characterization of Volatile Compounds of Mezcal, an Ethnic Alcoholic Beverage Obtained from Agave salmiana

Published:2006-01-21 Issue:4 Volume:54 Page:1337-1341
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

De León-Rodríguez Antonio¹,González-Hernández Lidia¹,Barba de la Rosa Ana P.¹,Escalante-Minakata Pilar¹,López Mercedes G.¹

Affiliation:

1. División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica, Apartado Postal 3-74 Tangamanga, 78231 San Luis Potosí, S.L.P., Mexico, and Centro de Investigación y de Estudios Avanzados del IPN-Unidad Irapuato, Departamento de Biotecnología y Bioquímica, Irapuato, Gto. 36500, Mexico

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf052154%2B

Reference20 articles.

1. Tequila Production

2. Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process

3. Pyruvate Decarboxylase Catalyzes Decarboxylation of Branched-Chain 2-Oxo Acids but Is Not Essential for Fusel Alcohol Production by Saccharomyces cerevisiae

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