Author:
YANAI Takaaki,SATO Michikatsu
Publisher
Oxford University Press (OUP)
Subject
Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology
Reference2 articles.
1. 5) Winterhalter, P. and Skouroumounis, G.K., Glycoconjugated aroma compounds: occuremce, role and biotechnological transformation. In: Scheper, T. (Ed.), Biotecnology of Aroma Compounds. Advances in Biochemical Engineering Biotechnology, 55. Springer-Verlag, Berlin, Heidelberg, pp. 73-105 (1997).
2. 6) Gunata, Z., Dugelay, I., Sapis, C., Baumes, R., and Bayonove, C., Role of enzymes in the use of the flavor potential from grape glycosides in winemaking. In: Progress in Flavor Precursor Studies. Proceedings of the International Conference (P Schreier and P Winterhalter, eds), Wurzburg, Germany.
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