Generation of thiols by biotransformation of cysteine-aldehyde conjugates with baker's yeast
T Huynh-Ba, W Matthey-Doret, LB Fay…
Index: Journal of Agricultural and Food Chemistry, , vol. 51, # 12 p. 3629 - 3635
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Citation Number: 14
Abstract
... Journal of Agricultural and Food Chemistry. ... conjugates. Thanks to its food-grade character, baker's yeast provides a biochemical tool to produce thiols, which can be used as flavorings in foods and beverages. Keywords ...
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Generation of thiols by biotransformation of cysteine-aldehyde conjugates with baker's yeast
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