Water activity: a fundamental parameter of aroma production by microorganisms
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://link.springer.com/article/10.1007/BF00170573/fulltext.html
Cited by 16 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Aroma compounds production by solid state fermentation, importance of in situ gas-phase recovery systems;Applied Microbiology and Biotechnology;2018-06-25
2. Effect of temperature, pH, and water activity on Mucor spp. growth on synthetic medium, cheese analog and cheese;Food Microbiology;2016-06
3. Solid-State Fermentation Technology for Bioconversion of Biomass and Agricultural Residues;Biotechnology for Agro-Industrial Residues Utilisation;2009
4. The role of water in solid-state fermentation;Biochemical Engineering Journal;2003-03
5. References;Waste Sites as Biological Reactors;2002-12-26
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