1. Some aspects of the microbiological production of flavor-active lactones with particular reference to γ-decalactone;Gatfield;Chem. Mikrobiol. Technol. Lebensm,1993
2. Production, identification and toxicity of γ-decalactone and 4-hydroxydecanoic acid from Sporidiobolus spp;Feron;Appl. Environ. Microbiol,1996
3. Metabolism of hydroxy fatty acids: II;Okui;Intermediates of the oxidative breakdown of ricinoleic acid by genus Candida. J. Biochem. (Tokyo),1963
4. Importance des lactones dans les arômes alimentaires: structure, distribution, propriétés sensorielles;Dufossé;Sci. Aliments,1994