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The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified

Yuyun Lu1, Alicia Sarah Yoke Ling Fong2, Jian-Yong Chua3

  • 1Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore. yuyunlulyy@gmail.com.

Molecules (Basel, Switzerland)
|June 20, 2018
PubMed

Keywords:
diethyl disulfideethanethiolinterconversionmannoproteinyeast lees

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