The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain [Dataset]
2021
González Ramírez, Marina | Gallardo Fernández, Marta | Cerezo López, Ana Belén | Bisquert, Ricardo | Valero, Eva | Troncoso González, Ana María | García Parrilla, María del Carmen | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | González Ramírez, Marina
The dataset include the raw data of the analysys of HPLC-MS/MS for tyrosol and hydroxytyrosol. The samples were from fermented synthetic must by the yeas strain Red Fruit in different conditions of YAN (210 mg/L and 300 mg/L) and different glucose conditions (100 g/L y 240 g/L).
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