Results 211 to 220 of about 25,240 (226)

The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk

International Journal of Food Microbiology, 2018
Raquel Lo, Mark S Turner, Nidhi Bansal
exaly  

The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond

International Journal of Food Microbiology, 2004
exaly  

Pigeon liver diacetyl reductase

Biochimica et Biophysica Acta (BBA) - Enzymology, 1976
R. Martín, V. Díez, J. Burgos
openaire   +1 more source

Controlled clinical evaluation of diacetyl morphine for treatment of intractable opiate dependence

Lancet, The, 1999
exaly  

Antibacterial mechanisms of diacetyl on Listeria monocytogenes and its application in Inner Mongolian cheese preservation via gelatin-based edible films

Food Control
Fahad Al-Asmari, Lin Lin
exaly  

Production of Diacetyl by Fæcal Streptococci

Nature, 1939
exaly  

Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditions

Food Research International, 2014
exaly  

diacetyl, n.

openaire   +1 more source

Identification of Sc-type ILV6 as a target to reduce diacetyl formation in lager brewers' yeast

Metabolic Engineering, 2011
exaly  

Diacetyl as a Flower Scent

Nature, 1953
exaly