BIOSYNTHESIS OF FLAVOR COMPOUNDS BY MICROORGANISMS .3. PRODUCTION OF MONOTERPENES BY YEAST KLUYVEROMYCES-LACTIS

被引：41

作者：

DRAWERT, F

BARTON, H

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 03期

关键词：

D O I：

10.1021/jf60217a029

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：765 / 766

页数：2

共 11 条

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Schreier P., 1974, Chemie Mikrobiologie Technologie der Lebensmittel, V3, P154

[10] BIOSYNTHESIS OF AROMA COMPOUNDS BY MICROORGANISMS .2. FORMATION OF SULFUR-CONTAINING FLAVOR SUBSTANCES FROM METHIONINE BY SACCHAROMYCES CEREVISIAE [J].

SCHREIER, P ;

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JUNKER, A ;

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