Modulation of yeast-derived volatile aromas by oleic acid and sterols
Unsaturated fatty acids and sterols are essential constituents of the yeast plasma membrane. Recently, their contribution to modulating the production of yeast-derived volatile compounds has received significant attention. The objective of this study was to determine how sterol and lipid supplementa...
| Autor principal: | |
|---|---|
| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2019
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/28451 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/28451 |