Functional Metabolome Analysis of Penicillium roqueforti by Means of Differential Off-Line LC–NMR
Author:
Affiliation:
1. Chair of Technical Microbiology, Technische Universität München, Gregor-Mendel-Strasse 4, D-85354 Freising-Weihenstephan, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b00388
Reference64 articles.
1. CARBONYL PRODUCTION FROM LIPOLYZED MILK FAT BY THE CONTINUOUS MYCELIAL CULTURE OF Penicillium roqueforti
2. Biosynthesis of flavors byPenicillium roqueforti
3. Evaluation of fat-derived aroma compounds in blue cheese by dynamic headspace GC/Olfactometry-MS
4. Kokumi-Active Glutamyl Peptides in Cheeses and Their Biogeneration by Penicillium roquefortii
5. A model for the combined effects of temperature and salt concentration on growth rate of food spoilage molds
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