Behaviors of 3-Mercaptohexan-1-ol and 3-Mercaptohexyl Acetate during Brewing Processes
Author:
Affiliation:
1. Research Laboratories of Brewing Technology, Asahi Breweries Ltd., Moriya-shi, Ibaraki, Japan
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2008-0702-01
Reference22 articles.
1. Identification of a powerful aromatic component ofVitis vinifera L. var. sauvignon wines: 4-mercapto-4-methylpentan-2-one
2. Identification of new sulfur-containing volatiles in yellow passionfruit (Passiflora edulis f. flavicarpa)
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