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Utilization of Free and Dipeptide–Bound Formyline and Pyrraline by Saccharomyces Yeasts

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Anna Lena Kertsch - , Chair of Food Chemistry, TUD Dresden University of Technology (Author)
Jana Einicke - , TUD Dresden University of Technology (Author)
Julia Miedl - , Chair of Food Chemistry, TUD Dresden University of Technology (Author)
Michael Hellwig - , Chair of Special Food Chemistry, TUD Dresden University of Technology (Author)
Thomas Henle - , Chair of Food Chemistry, TUD Dresden University of Technology (Author)

Details

Original language	English
Article number	e202300854
Journal	ChemBioChem
Volume	25
Issue number	11
Publication status	Published - 3 Jun 2024
Peer-reviewed	Yes

External IDs

PubMed	38613434
ORCID	/0000-0001-8528-6893/work/173053307

Keywords

ASJC Scopus subject areas

Keywords

Ehrlich pathway, glycation, Maillard reaction, metabolization, Saccharomyces yeasts