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Yeast hulls can be used to adsorb undesirable compounds such as volatile phenols that may be present in wine. To understand this adsorption process, the properties of the cell walls and their chemical composition need to...
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Ce travail étudie la bioconversion de l'acide p-coumarique en 4-ethylphenol par une souche de Brettanomyces bruxellensis, levure de contamination des vins. Deux méthodes analytiques (HPLC/UV et GC/MS) ont été optimisées ...