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:	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

id	sg-nus-scholar.10635-152513
record_format	dspace
spelling	sg-nus-scholar.10635-1525132024-11-15T19:05:28Z The possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers Lu Y. Fong A.S.Y.L. Chua J.-Y. Huang D. Lee P.-R. Liu S.-Q. CHEMISTRY Diethyl disulfide; Ethanethiol; Interconversion; Mannoprotein; Yeast lees 10.3390/molecules23061456 Molecules 23 6 1-11 2019-03-21T06:03:01Z 2019-03-21T06:03:01Z 2018 Article Lu Y., Fong A.S.Y.L., Chua J.-Y., Huang D., Lee P.-R., Liu S.-Q. (2018). The possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers. Molecules 23 (6) : 1-11. ScholarBank@NUS Repository. https://doi.org/10.3390/molecules23061456 14203049 http://scholarbank.nus.edu.sg/handle/10635/152513 MDPI AG Scopus
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	Diethyl disulfide; Ethanethiol; Interconversion; Mannoprotein; Yeast lees
spellingShingle	Diethyl disulfide; Ethanethiol; Interconversion; Mannoprotein; Yeast lees Lu Y. Fong A.S.Y.L. Chua J.-Y. Huang D. Lee P.-R. Liu S.-Q. The possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers
description	10.3390/molecules23061456
author2	CHEMISTRY
author_facet	CHEMISTRY Lu Y. Fong A.S.Y.L. Chua J.-Y. Huang D. Lee P.-R. Liu S.-Q.
format	Article
author	Lu Y. Fong A.S.Y.L. Chua J.-Y. Huang D. Lee P.-R. Liu S.-Q.
author_sort	Lu Y.
title	The possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers
title_short	The possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers
title_full	The possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers
title_fullStr	The possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers
title_full_unstemmed	The possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers
title_sort	possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers
publisher	MDPI AG
publishDate	2019
url	http://scholarbank.nus.edu.sg/handle/10635/152513
_version_	1821181556353400832

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

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