Biosynthesis of Benzylic Derivatives in the Fermentation Broth of the Edible Mushroom, Ischnoderma resinosum
Author:
Affiliation:
1. Department of Food Science, The University of Tennessee, Knoxville, Tennessee 37996, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b07218
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1. Biotechnological production of flavours and fragrances
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3. Production of flavours by microorganisms
4. Influence of cell immobilization on the production of benzaldehyde and benzyl alcohol by the white-rot fungi Bjerkandera adusta , Ischnoderma benzoinum and Dichomitus squalens
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