Effects of physicochemical parameters on volatile sulphur compound formation from l-methionine catabolism by non-growing cells of Kluyveromyces lactis
10.1186/s13568-018-0639-7
Saved in:
Main Authors: | Lu Y., Nawrath M., Sun J., Liu S.-Q. |
---|---|
Other Authors: | DEPT OF CHEMISTRY |
Format: | Article |
Published: |
Springer Verlag
2019
|
Subjects: | |
Online Access: | http://scholarbank.nus.edu.sg/handle/10635/152648 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | National University of Singapore |
Similar Items
-
Production of flavour-active methionol from methionine metabolism by yeasts in coconut cream
by: Seow, Y.-X., et al.
Published: (2014) -
Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeasts
by: Tan, A.W.J., et al.
Published: (2014) -
Production of dairy-based, natural sulphur flavor concentrate by yeast fermentation
by: Liu, S.-Q., et al.
Published: (2014) -
Salvage of methyletrahydrofolate from host cells and methionine biosynthesis in P. Falciparum
by: Wanida Asawamahasakda
Published: (2023) -
A project study on sulphur from sulfur minerals
by: Pons, Juan Miguel
Published: (1966)