The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2024-04
|
| Subjects: | Hydroxytyrosol, Tyrosol, Saccharomyces cerevisiae, Metabolic engineering, UPLC-MS/MS, |
| Online Access: | http://hdl.handle.net/10261/352835 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/100009042 http://dx.doi.org/10.13039/501100011011 http://dx.doi.org/10.13039/501100011033 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|