Application of the response surface methodology (RSM) for optimizing the production of volatile organic compounds (VOCs) by Trichosporon moniliiforme

Author:

Gasparetti Chiara,Buzzini Pietro,Cramarossa Maria Rita,Turchetti Benedetta,Pagnoni Ugo Maria,Forti Luca

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering

Reference31 articles.

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3. Basidiomycetes as new biotechnological tools to generate natural aromatic flavours for the food industry;Lomascolo;Trends Biotechnol,1999

4. Flavour properties of some sulfur compounds isolated from cheeses;Cuer;Lebensm Wiss u Technol,1979

5. Biotechnology in flavour research: achievements, needs and perspectives;Berger,1987

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