Publisher
Springer Berlin Heidelberg
Reference19 articles.
1. Abiose S.H., Allan M.C., Wood B.J.B. (1982) Microbiology and biochemistry of Miso (soypaste) fermentation. Adv. Appl. Microbiol. 28, 239–265
2. Abraham W.R., Hanssen H.P., Urbasch I. (1991) Lepistorenes, major volatile metabolites from liquid cultures of Lepista irina (Basidiomycetes). J. Biosci. 46, 169–171
3. Bui K., Galzy P. (1990) Food yeast. In: Spencer J.F.T., Spencer D.M. (eds.) Yeast Technology. Springer, Berlin Heidelberg New York, Tokyo, S. 241–265
4. Chavan J.K., Kadam S.S. (1989) Nutrional improvement of cereals by fermentation. Crit. Rev. Food Sci. Nutr. 28, 349–400
5. Daugulis A.J., Bone D.H. (1978) Production of microbial protein from tree bark by Phanerochaete chrysosporium. Biotech. Bioeng. 10, 1639–1649