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Wine aroma improvement using a β-glucosidase preparation from aureobasidium pullulans
(2013-01-01)
Microbial β-glucosidases have been used for the enhancement of wine aroma. Nevertheless, few enzymes are active in the conditions of winemaking. In this work, the production of a β-glucosidase by an Aureobasidium pullulans ...
Wine aroma improvement using a β-glucosidase preparation from aureobasidium pullulans
(2013-01-01)
Microbial β-glucosidases have been used for the enhancement of wine aroma. Nevertheless, few enzymes are active in the conditions of winemaking. In this work, the production of a β-glucosidase by an Aureobasidium pullulans ...
Genetic parameter estimation for sensory traits in longissimus muscle and their association with pH and intramuscular fat in pork chops
(2020-08-01)
Consumers’ willingness to pay a premium when purchasing pork chops is driven by eating satisfaction. Genetic parameters for sensory traits and their associations with pH and intramuscular fat were estimated in pork chops. ...
Effects of temperature and ocean acidification on shell characteristics of Argopecten purpuratus: implications for scallop aquaculture in an upwelling-influenced area.
Coastal upwelling regions already constitute hot spots of ocean acidification as naturally acidified waters are brought to the surface. This effect could be exacerbated by ocean acidification and warming, both caused by ...
MECHANISMS OF PROTEIN STABILIZATION AT VERY LOW PH
(CENTRAL SOUTH UNIVERSITY PRESS, 2011)