Stereochemical aspects of flavour biogeneration through baker's yeast mediated reduction of carbonyl-activated double bonds-Reference-Cited by-同舟云学术

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Stereochemical aspects of flavour biogeneration through baker's yeast mediated reduction of carbonyl-activated double bonds

Published:1996-01-01 Issue:11 Volume:68 Page:2065-2071
ISSN:1365-3075
Container-title:Pure and Applied Chemistry
language:
Short-container-title:

Author:

Fronza G.,Fuganti C.,Mendozza Monica,Rigoni R.,Servia S.,Zucchi Gioia

Publisher

Walter de Gruyter GmbH

Subject

General Chemical Engineering,General Chemistry

Link

https://www.degruyter.com/document/doi/10.1351/pac199668112065/pdf

Reference1 articles.

1. Buttery and American Chemical Society Washington DC p and Cisero in Progress in Flavour Precursor Studies and Winterhalter Eds;Shahidi;ACS Symposium Series,1989

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