Author:
Zhao Yuping,Mu Xiaoqing,Nie Yao,Xu Yan
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference24 articles.
1. Gatfield IL. Production of flavor and aroma compounds by biotechnology. Food Technol. 42: 110–122 (1989)
2. Wasserman BP, Montville TJ, Korwek EL. Food Biotechnology. Food Technol. 42: 133–146 (1988)
3. Feron G, Bonnarme P, Durand A. Prospects for the microbial production of food flavours. Trends Food. Sci. Technol. 7: 285–293 (1996)
4. Siek TJ, Albin A, Sather LA, Lindsay RC. Comparison of flavor thresholds of aliphatic lactones with those of fatty acids, esters, aldehydes, alcohols, and ketones. J. Dairy Sci. 54: 1–4 (1971)
5. Arctander S. Perfumes and Flavor Chemicals (Aroma Chemicals). Montclair Press, China. pp. 23–38 (1969)
Cited by
1 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