Biotechnological production of flavor compounds: III. High productivity fermentation of volatile flavors using a strain of ischnoderma benzoinum-Reference-Cited by-同舟云学术

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Biotechnological production of flavor compounds: III. High productivity fermentation of volatile flavors using a strain of ischnoderma benzoinum

Published:1987-12-05 Issue:8 Volume:30 Page:987-990
ISSN:0006-3592
Container-title:Biotechnology and Bioengineering
language:en
Short-container-title:Biotechnol. Bioeng.

Author:

Berger R. G.,Neuhaeuser K.,Drawert F.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference30 articles.

1. Ed. Plant Tissue Culture as a Source of Biochemicals (CRC, Boca Raton, FL. 1980).

2. and Eur. Brew. Conv. Monograph IX-Symposium on Biotechnology, EBC, Nutfield (1984).

3. and in Topics in Flavour Research, Eds. (H. Eichhorn, Marzling, 1985), p. 321.

4. Biotechnologische Erzeugung von Aromastoffen

5. Smposium on microbially induced flavors

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1. Generation of honeysuckle-like flavor from hop (Humulus lupulus L.) fermented with Coprinellus micaceus;Innovative Food Science & Emerging Technologies;2024-10

2. Upcycling of Soy Whey with Ischnoderma benzoinum toward Production of Bioflavors and Mycoprotein;Journal of Agricultural and Food Chemistry;2023-06-01

3. Wild Strawberry-like Flavor Produced by the Fungus Wolfiporia cocos─Identification of Character Impact Compounds by Aroma Dilution Analysis after Dynamic Headspace Extraction;Journal of Agricultural and Food Chemistry;2021-11-17

4. Key Odorants from the Fermentation Broth of the Edible MushroomIschnoderma resinosum;Journal of Agricultural and Food Chemistry;2019-02-08

5. Chemotaxis of Caenorhabditis elegans toward volatile organic compounds from Stropharia rugosoannulata induced by amino acids;Journal of Nematology;2017-12-27

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