Saccharomyces cerevisiae Oxidative Response Evaluation by Cyclic Voltammetry and Gas Chromatography–Mass Spectrometry-Reference-Cited by-同舟云学术

Saccharomyces cerevisiae Oxidative Response Evaluation by Cyclic Voltammetry and Gas Chromatography–Mass Spectrometry

Published:2012-07-13 Issue:29 Volume:60 Page:7252-7261
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Castro Cristiana C.¹,Gunning Caitriona²,Oliveira Carla M.²³,Couto José A.²,Teixeira José A.¹,Martins Rui C.⁴,Ferreira António C. Silva²⁵

Affiliation:

1. IBB−Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal

2. Escola Superior de Biotecnologia−CBQF, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal

3. Departamento de Química & QOPNA, Universidade de Aveiro, 3810-193 Aveiro, Portugal

4. BioInformatics−Molecular and Environmental Biology Centre, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal

5. Stellenbosch University, Private Bag X1, Matieland, 7602, Stellenbosch, South Africa

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf300389v

Reference30 articles.

1. Yeast Modulation of Wine Flavor

2. Relationship between redox potential and chain-breaking activity of model systems and foods

3. Food preservation by hurdle technology

4. Resistance to Oxidation of White Wines Assessed by Voltammetric Means

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