Effects of caramelization and Maillard reaction products on the physiology of Saccharomyces cerevisiae
Kevy Pontes Eliodório, Cesare Pennacchi, Gabriel Caetano de Góis e Cunha, Andreia de Araújo Morandim‐Giannetti, Reinaldo Giudici, Thiago Olitta Basso
Topics & Concepts
Maillard reactionAsparagineGlutamineYeastFood scienceSucroseAmino acidBiochemistrySaccharomyces cerevisiaeAspartic acidChemistrySugarBiologyBiofuel production and bioconversionAdvanced Glycation End Products researchFood composition and properties