Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts-Reference-Cited by-同舟云学术

Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts

Published:2005-02 Issue:4-5 Volume:5 Page:379-385
ISSN:1567-1356
Container-title:FEMS Yeast Research
language:en
Short-container-title:FEMS Yeast Research

Author:

BUZZINI P,ROMANO S,TURCHETTI B,VAUGHAN A,PAGNONI U,DAVOLI P

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

http://academic.oup.com/femsyr/article-pdf/5/4-5/379/17938710/5-4-5-379.pdf

Reference38 articles.

1. [2]Berger, R.G., Drawert, F. (1987) Biotechnology in flavor research: achievements, needs and perspectives. In: Flavor Science and Technology (Martens, M., Dalen, G.A., Russwurm Jr., H., Eds.), pp.199-215 Wiley & Sons, New York, USA.

2. Analysis of organic sulfur compounds in wine aroma

3. Production of Sulfur Flavors by Ten Strains of Geotrichum candidum

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