A preliminary search for anthocyanin‐β‐D‐glucosidase activity in non‐Saccharomyces wine yeasts

By P. Manzanares, V. Rojas, S. Genovés, S. Vallés. 2000

113 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/54b53253965b5b2e8cbbaa11a91faea61c71a032

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. A. Morata
2. J. Suárez-Lepe

In Plant Science

1. A. Morata
2. J. Suárez-Lepe

Citations in the corpus

• Applications of Metschnikowia pulcherrima in Wine Biotechnology (2019, methodology): “Concerning aroma enhancement, the expression of β-D-glucosidase favors the release of free terpenes and this activity has been evaluated using the substrates 4-methylumbelliferyl-β-Dgluc side (MUG) and p-nitrophenyl-β-D-glucoside (pNPG), showing a good intensity with mediumto-low d gradation f color”