METHYL KETONE FORMATION DURING GERMINATION OF PENICILLIUM-ROQUEFORTI

被引：33

作者：

FAN, TY ^{[1
]}

HWANG, DH ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1976年 / 24卷 / 03期

关键词：

D O I：

10.1021/jf60205a039

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：443 / 448

页数：6

共 28 条

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[8] OXIDATION OF SODIUM [U-C-14]PALMITATE INTO CARBONYL-COMPOUNDS BY PENICILLIUM-ROQUEFORTI SPORES [J].

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[9] RATE OF FORMATION OF METHYL KETONES DURING BLUE CHEESE RIPENING [J].

DARTEY, CK ;

KINSELLA, JE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (04) :771-&

[10] CARBONYL PRODUCTION FROM LIPOLYZED MILK-FAT BY CONTINUOUS MYCELIAL CULTURE OF PENICILLIUM-ROQUEFORTI [J].

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