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Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning †.
- Published in:
- Foods, 2024, v. 13, n. 2, p. 310, doi. 10.3390/foods13020310
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- Article
A High-Throughput Search for SFXN1 Physical Partners Led to the Identification of ATAD3, HSD10 and TIM50.
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- Biology (2079-7737), 2022, v. 11, n. 9, p. 1298, doi. 10.3390/biology11091298
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- Article
Insights into the Roles of the Sideroflexins/SLC56 Family in Iron Homeostasis and Iron-Sulfur Biogenesis.
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- Biomedicines, 2021, v. 9, n. 2, p. 103, doi. 10.3390/biomedicines9020103
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- Article
Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Metschnikowia pulcherrima.
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- European Food Research & Technology, 2023, v. 249, n. 6, p. 1491, doi. 10.1007/s00217-023-04229-6
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- Article