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

被引：21

作者：

SCHREIER, P ^{[1
]}

DRAWERT, F ^{[1
]}

JUNKER, A ^{[1
]}

BARTON, H ^{[1
]}

LEUPOLD, G ^{[1
]}

机构：

[1] TECH UNIV MUNICH,INST LEBENSMITTEL TECHNOL & ANAL CHEM,D-8000 MUNICH 2,FED REP GER

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1976年 / 162卷 / 03期

关键词：

D O I：

10.1007/BF01113310

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：279 / 284

页数：6

共 52 条

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