덕산종합과학 : 세계 최고의 과학쇼핑몰 - K-LMAL-58A / L-Malic Acid Assay kit

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상품코드 : K-LMAL-58A
K-LMAL-58A / L-Malic Acid Assay kit - 58 Assays (58) 매주 수요일 4시 발주 마감 후 4-5일 소요
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Megazyme K-LMAL-58A

L-Malic Acid Assay kit - 58 Assays (58)

- Publications -

Megazyme “advanced” wine test kits general characteristics and validation.

Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.

Link to Article

Grape and wine analysis: Oenologists to exploit advanced test kits.

Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

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Overexpression of a C₄-dicarboxylate transporter is the key for rerouting citric acid to C₄-dicarboxylic acid production in Aspergillus carbonarius.

Yang, L., Christakou, E., Vang, J., Lübeck, M. & Lübeck, P. S. (2017). Microbial Cell Factories, 16(1), 43.

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Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification.

Devi, A., Archana, K. M., Bhavya, P. K. & Anu Appaiah, K. A. (2017). Journal of the Science of Food and Agriculture, 98(3), 1162-1170.

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Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters.

Lee, S. B., Choi, W. S., Jo, H. J., Yeo, S. H. & Park, H. D. (2016). AMB Express, 6(1), 105.

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Impact of γ-irradiation on antioxidant capacity of mango (Mangifera indica L.) wine from eight Indian cultivars and the protection of mango wine against DNA damage caused by irradiation.

Kondapalli, N., Sadineni, V., Variyar, P. S., Sharma, A. & Obulam, V. S. R. (2014). Process Biochemistry, 49(11), 1819-1830.

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Water stress and abscisic acid treatments induce the CAM pathway in the epiphytic fern Vittaria lineata (L.).

Minardi, B. D., Voytena, A. P. L., Santos, M. & Randi, Á. M. (2014). Photosynthetica, 52(3), 404-412.

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Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts. (K-LMAL-58A)

Magyar, I., Nyitrai-Sárdy, D., Leskó, A., Pomázi, A. & Kállay, M. (2014). International Journal of Food Microbiology, 178, 1-6.

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Are Enterococcus populations present during malolactic fermentation of red wine safe? (K-LMAL-58A)

Pérez-Martín, F., Seseña, S., Izquierdo, P. M. & Palop, M. L. (2014). Food Microbiology, 42, 95-101.

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Genetic diversity of Oenoccoccus oeni isolated from wines treated with phenolic extracts as antimicrobial agents. (K-LMAL-58A)

García-Ruiz, A., Tabasco, R., Requena, T., Claisse, O., Lonvaud-Funel, A., Bartolomé, B. & Moreno-Arribas, M. (2013). Food Microbiology, 36(2), 267-274.

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Immobilization of Oenococcus oeni in lentikats® to develop malolactic fermentation in wines. (K-LMAL-116A)

Rodríguez‐Nogales, J. M., Vila‐Crespo, J. & Fernández‐Fernández, E. (2013). Biotechnology Progress, 29(1), 60-65.

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Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation. (K-LMAL-58A)

García-Ruiz, A., Cueva, C., González-Rompinelli, E. M., Yuste, M., Torres, M., Martín-Álvarez, P. J., Bartolome, B. & Moreno-Arribas, M. (2012). Food Control, 28(2), 212-219.

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Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine. (K-LMAL-116A)

Mazzoli, R., Lamberti, C., Coisson, J. D., Purrotti, M., Arlorio, M., Giuffrida, M. G., Giunta, C. & Pessione, E. (2009). Amino acids, 36(1), 81-89.

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