Biochemistry of Lactone Formation in Yeast and Fungi and Its Utilisation for the Production of Flavour and Fragrance Compounds

AuthID
 P-002-VEE
10
Author(s)
Romero Guido, C
·
Ta, TMN
·
Thonart, P
·
Destain, J
·
Wache, Y
Tipo de Documento
Review
Year published
2011
Publicado
in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, ISSN: 0175-7598
Volume: 89, Número: 3, Páginas: 535-547 (13)
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Publication Identifiers
Pubmed: 20981417
SCOPUS: 2-s2.0-79251594547
Wos: WOS:000286429400007
Source Identifiers
ISSN: 0175-7598
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