Enzymes Extracted from Apple Peels Have Activity in Reducing Higher Alcohols in Chinese Liquors-Reference-Cited by-同舟云学术

Enzymes Extracted from Apple Peels Have Activity in Reducing Higher Alcohols in Chinese Liquors

Published:2014-09-19 Issue:39 Volume:62 Page:9529-9538
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Han Qi’an¹,Shi Junling²,Zhu Jing¹,Lv Hongliang¹,Du Shuangkui¹

Affiliation:

1. College of Food Science and Engineering, Northwest A&F University, 28 Xinong Road, Yangling, Shaanxi Province 712100, China

2. Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, 127 Youyi West Road, Xi’an, Shaanxi Province 710072, China

Funder

Ministry of Agriculture of The People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5018862

Reference42 articles.

1. Production of higher alcohols, ethyl acetate, acetaldehyde and other compounds by 14Saccharomyces cerevisiae wine strains isolated from the same region (Saln�s, N.W. Spain)

2. Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry

3. Combination of newly developed high quality Fuqu with traditional Daqu for Luzhou-flavor liquor brewing

4. Characteristics of traditional Chinese shanlan wine fermentation

5. Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products

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