The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers

Durian fruit is rich in volatile sulfur compounds (VSCs), especially thiols and disulfides, which contribute to its onion-like odor. After fermentation, these VSCs were reduced to trace or undetectable levels in durian wine. The possible reduction mechanism of these VSCs (especially diethyl disulfid...

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Detalles Bibliográficos
Autores principales: Lu, Yuyun, Fong, Alicia Sarah Yoke Ling, Chua, Jian-Yong, Huang, Dejian, Lee, Pin-Rou, Liu, Shao-Quan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100591/
https://www.ncbi.nlm.nih.gov/pubmed/29914098
http://dx.doi.org/10.3390/molecules23061456

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100591/
https://www.ncbi.nlm.nih.gov/pubmed/29914098
http://dx.doi.org/10.3390/molecules23061456

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