Production of blue cheese flavour concentrates from different substrates supplemented with lipolyzed cream
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference29 articles.
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4. Bioconversion of fatty acids into methyl ketones by spores of Penicillium roqueforti in a water-organic solvent, two-phase system;Creuly;Enzyme Microb. Technol.,1992
5. Metabolisme off [U−14 C] lauric acid to methyl ketones by the spores of Penicillium roqueforti;Dartey;J. Agric. Food Chem.,1973
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