Kinetics of the arginine metabolism of malolactic wine lactic acid bacteriaLactobacillus buchneriCUC-3 andOenococcus oeniLo111

Author:

Mira de Orduña R.,Liu S.-Q.,Patchett M.L.,Pilone G.J.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference19 articles.

1. Determination of citrulline and allantoin and demonstration of citrulline in blood plasma;Archibald;Journal of Biological Chemistry,1944

2. Determination of ethyl carbamate in alcoholic beverages and soy sauce by gas chromatography with mass selective detection: collaborative study;Canas;Journal of AOAC International,1994

3. Conacher , H.B.S. Page , B.D. 1986 Ethyl carbamate in alcoholic beverages: a Canadian case history Proceedings of Euro Food Tox II, Interdisciplinary Conference on Natural Toxicants in Food 237 242

4. Étude de la lyse de Leuconostoc oenos;Garbay;Journal International de la Science de la Vigne et du Vin,1990

5. Strain variation of arginine catabolism among malolactic Oenococcus oeni strains of wine origin;Granchi;Italian Journal of Food Science,1998

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