O-Methylation of 2,6-Dimethoxy-4-methylphenol byAspergillus glaucusand Their Possible Contribution toKatsuobushiFlavor-Reference-Cited by-同舟云学术

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O-Methylation of 2,6-Dimethoxy-4-methylphenol byAspergillus glaucusand Their Possible Contribution toKatsuobushiFlavor

Published:1997-01 Issue:8 Volume:61 Page:1386-1387
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

Yamauchi Hajime,Doi Mikiharu

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.61.1386

Reference1 articles.

1. R. Schwarz and H. Hering,Org. synth.Coll. Vol. IV, 203–205 (1963).

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