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BioMed Research International
Volume 2014 (2014), Article ID 898045, 7 pages
http://dx.doi.org/10.1155/2014/898045
Review Article

Bioactive Compounds Derived from the Yeast Metabolism of Aromatic Amino Acids during Alcoholic Fermentation

1Facultad de Enología, Universitat Rovira i Virgili, Marcel·lí Domingo s/n, 43003 Tarragona, Spain
2Departamento de Biotecnologia de Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Agustín Escardino, 7, 46980 Valencia, Spain
3Facultad de Farmacia, Universidad de Sevilla, Profesor García González, 2, 41012 Sevilla, Spain

Received 20 February 2014; Accepted 16 April 2014; Published 5 May 2014

Academic Editor: You-Lin Tain

Copyright © 2014 Albert Mas et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Albert Mas, Jose Manuel Guillamon, Maria Jesus Torija, et al., “Bioactive Compounds Derived from the Yeast Metabolism of Aromatic Amino Acids during Alcoholic Fermentation,” BioMed Research International, vol. 2014, Article ID 898045, 7 pages, 2014. doi:10.1155/2014/898045