The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain [Dataset]
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).
| Autores: | , , , , , , |
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| Tipo de recurso: | conjunto de datos |
| Estado: | Versión publicada |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Universidad de Sevilla (US) |
| Repositorio: | idUS. Depósito de Investigación de la Universidad de Sevilla |
| OAI Identifier: | oai:idus.us.es:11441/157126 |
| Acceso en línea: | https://hdl.handle.net/11441/157126 https://doi.org/10.12795/11441/157126 |
| Access Level: | acceso abierto |
| Palabra clave: | tyrosol hydroxytyrosol HPLC/MS |
| Sumario: | 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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