The possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers

The possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers

10.3390/molecules23061456

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Bibliographic Details
Main Authors: Lu Y., Fong A.S.Y.L., Chua J.-Y., Huang D., Lee P.-R., Liu S.-Q.
Other Authors: DEPT OF CHEMISTRY
Format: Article
Published: MDPI AG 2019
Subjects:
Diethyl disulfide; Ethanethiol; Interconversion; Mannoprotein; Yeast lees
Online Access:http://scholarbank.nus.edu.sg/handle/10635/152513
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Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/152513

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