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Updated: Jul 27, 2025

Preparation of High-Quality Fermented Fish Product
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Exogenous C-S Lyase Enzyme, a Potential Tool To Release Aromas in Wine or Beer?

Luigi Clérat1,2, Emmanuelle Rémond3, Rémi Schneider2

  • 1PhyMedExp, Inserm U1046, CNRS UMR 9214, CHU Arnaud de Villeneuve Bâtiment Crastes de Paulet, 371 Avenue du Doyen Gaston Giraud, 34295 Montpellier Cedex 05, France.

Journal of Agricultural and Food Chemistry
|June 9, 2023
PubMed

Keywords:
cysteine S-conjugatesvarietal thiol precursorswine aroma

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