Mutants of bakers' yeasts producing a large amount of isobutyl alcohol or isoamyl alcohol, flavour components of bread
- 1 November 1990
- journal article
- research article
- Published by Springer Nature in Applied Microbiology and Biotechnology
- Vol. 34 (2) , 154-159
- https://doi.org/10.1007/bf00166772
Abstract
No abstract availableKeywords
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