Byssochlamys Spp. and Their Importance in Processed Fruits-Reference-Cited by-同舟云学术

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Byssochlamys Spp. and Their Importance in Processed Fruits

Published:1979 Issue: Volume: Page:237-288
ISSN:0065-2628
Container-title:Advances in Food Research
language:
Short-container-title:

Author:

Beuchat Larry R.,Rice Stephen L.

Publisher

Elsevier

Reference167 articles.

1. Pectinase activities of some fungi.;Abdel-Fattah;Acta Biol. Acad. Sci. Hung.,1973

2. Distribution pattern of milk-clotting and proteolytic activities in some fungi.;Abdel-Fattah;Acta Biol. Acad. Sci. Hung.,1972

3. Mycotheque de l'école de pharmacie. XI. Paecilomyces, genre nouveau de mucedinees;Bainier;Bull. Soc. Mycol. Fr.,1907

4. The constitutions of glauconic, glaucanic, and byssochlamic acids.;Baldwin;Experienlia,1962

5. The monarides. Part 4. The constitution and stereochemistry of byssochlamic acid;Baldwin;J. Chem. Soc.,1965

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