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1.
Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation.
Molecules
; 24(3)2019 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-30717212
2.
Carnosic acid and rosemary extract reversed the lipid accumulation induced by bisphenol A in the 3T3-L1 preadipocytes and C57BL/6J mice via SIRT1/FoxO1 pathway.
Food Chem Toxicol
; 179: 113996, 2023 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-37598852
3.
Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation.
Front Microbiol
; 10: 1115, 2019.
Artículo
en Inglés
| MEDLINE | ID: mdl-31178837
4.
The content of linoleic acid in grape must influences the aromatic effect of branched-chain amino acids addition on red wine.
Food Res Int
; 114: 214-222, 2018 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-30361019
5.
Association between modification of phenolic profiling and development of wine color during alcohol fermentation.
J Food Sci
; 80(4): C703-10, 2015 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-25807971
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