Biotransformation of α- and β-pinene into flavor compounds-Reference-Cited by-同舟云学术

Biotransformation of α- and β-pinene into flavor compounds

Published:2017-01-20 Issue:5 Volume:101 Page:1805-1817
ISSN:0175-7598
Container-title:Applied Microbiology and Biotechnology
language:en
Short-container-title:Appl Microbiol Biotechnol

Author:

Vespermann Kele A. C.,Paulino Bruno N.,Barcelos Mayara C. S.,Pessôa Marina G.,Pastore Glaucia M.,Molina Gustavo

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00253-016-8066-7.pdf

Reference104 articles.

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3. Agrawal R, Deepika NUA, Joseph R (1999) Strain improvement of Aspergillus sp. and Penicillium sp. by induced mutation for biotransformation of α-pinene to verbenol. Biotechnol Bioeng 63:249–252. doi: 10.1002/(SICI)1097-0290(19990420)63:2<249::AID-BIT14>3.0.CO;2-D

4. Akacha BN, Gargouri M (2015) Microbial and enzymatic technologies used for the production of natural aroma compounds: synthesis, recovery modeling, and bioprocesses. Food Bioprod Process 94:675–706. doi: 10.1016/j.fbp.2014.09.011

5. Alvarez-Castellenos PP, Bishop CD, Pascual-Villalobos MJ (2001) Antifungal activity of the essential oil of floweheads of Garland chrysanthemum (Chrysanthenum coronarium) against agricultural pathogens. Phytochemistry 57:99–102. doi: 10.1016/S0031-9422(00)00461-1

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