The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain [Dataset]

González Ramírez, Marina; Gallardo Fernández, Marta; Cerezo López, Ana Belén; Bisquert, Ricardo; Valero, Eva; Troncoso González, Ana María; García Parrilla, María del Carmen

doi:10.12795/11441/157126

Dataset

dc.creator	González Ramírez, Marina	es
dc.creator	Gallardo Fernández, Marta	es
dc.creator	Cerezo López, Ana Belén	es
dc.creator	Bisquert, Ricardo	es
dc.creator	Valero, Eva	es
dc.creator	Troncoso González, Ana María	es
dc.creator	García Parrilla, María del Carmen	es
dc.date.accessioned	2024-04-25T07:58:08Z
dc.date.available	2024-04-25T07:58:08Z
dc.date.created	2021-01
dc.date.issued	2024-04
dc.identifier.citation	González Ramírez, M., Gallardo Fernández, M.,...,García Parrilla, M.d.C. (2024). The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain [Dataset]. idUS (Depósito de Investigación de la Universidad de Sevilla). https://doi.org/10.12795/11441/157126.
dc.identifier.uri	https://hdl.handle.net/11441/157126
dc.description.abstract	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).	es
dc.format	application/vnd.ms-excel	es
dc.language.iso	eng	es
dc.relation.isreferencedby	González Ramírez, M., Gallardo Fernández, M., Cerezo López, A.B., Bisquert, R., Valero, E., Troncoso González, A.M. y García Parrilla, M.d.C. (2024). The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain. Fermentation, 10 (4), 198. https://doi.org/10.3390/fermentation10040198	es
dc.relation.isreferencedby	https://idus.us.es/handle/11441/157121
dc.rights	Atribución 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	*
dc.subject	tyrosol	es
dc.subject	hydroxytyrosol	es
dc.subject	HPLC/MS	es
dc.title	The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain [Dataset]	es
dc.type	info:eu-repo/semantics/dataset	es
dc.type.version	info:eu-repo/semantics/publishedVersion	es
dc.rights.accessRights	info:eu-repo/semantics/openAccess	es
dc.contributor.affiliation	Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal	es
dc.identifier.doi	10.12795/11441/157126
dc.contributor.contactPerson	González Ramírez, Marina
dc.type.resourcetype	Datos numéricos

Ficheros	Tamaño	Formato	Ver
211109_Tyr_OHTyr.xlsx	155.3Kb	[Microsoft Excel 2007]	Ver/Abrir

211110_Tyr_OHTyr.xlsx	96.90Kb	[Microsoft Excel 2007]	Ver/Abrir

210111_Tyr_OHTyr.xlsx	261.0Kb	[Microsoft Excel 2007]	Ver/Abrir

210119_Tyr_OHTyr.xlsx	130.8Kb	[Microsoft Excel 2007]	Ver/Abrir

210721_Tyr_OHTyr.xlsx	134.8Kb	[Microsoft Excel 2007]	Ver/Abrir

Readme_The_Production_Bioactive.txt	5.231Kb	[Fichero de texto]	Ver/Abrir

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Excepto si se señala otra cosa, la licencia del ítem se describe como: Atribución 4.0 Internacional