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Influence of Ethyl Caproate on the Size of Lipid Vesicles and Yeast Cells

Ethyl caproate (EC) is a key flavor component of sake. Recently, in sake brewing, an effort has been underway to increase the content of aromatic components such as EC. However, the function of EC in yeast cells remains poorly understood. Therefore, we investigated the effects of EC using cell-sized...

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Detalles Bibliográficos
Autores principales:	Yoda, Tsuyoshi, Ogura, Akira, Saito, Tomoaki
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7344887/ https://www.ncbi.nlm.nih.gov/pubmed/32349293 http://dx.doi.org/10.3390/biomimetics5020016

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