Oxygen uptake rate measurements to monitor the activity of terpene transforming fungi

Author:

Schäfer Silvia,Schrader Jens,Sell Dieter

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference19 articles.

1. Ohloff G, Fragrances S. Berlin, Heidelberg, New York: Springer, 1994.

2. Schrader J, Berger RG. Biotechnological production of terpenoid flavor and fragrance compounds. In: Rehm H-J, Reed G, editors. Biotechnology. Weinheim: Wiley, 2001. p. 374–422.

3. Biotransformation of terpenes by fungi study of the pathways involved;Demyttenaere;J. Mol. Catal. B: Enzym.,2001

4. Filamentous fungi: potentially useful catalysts for the biohydroxylation of non-activated carbon centers;Lehmann;Curr. Org. Chem.,2001

5. Higher fungi for generating aroma components through novel biotechnologies;Abraham;J. Agric. Food Chem.,1994

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