Production of ketoalkanes from fatty acid esters by a fungus, Trichoderma
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Journal of Fermentation and Bioengineering
- Vol. 68 (3) , 188-192
- https://doi.org/10.1016/0922-338x(89)90135-9
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Influence of water activity on aroma production by Trichoderma viride TS growing on a solid substrateJournal of Fermentation Technology, 1987
- Conversion of coconut oil to methyl ketones by two Aspergillus speciesPhytochemistry, 1987
- The metabolism of fatty acids, methyl ketones and secondary alcohols bypenicillium roqueforti in blue cheese slurriesJournal of the Science of Food and Agriculture, 1979
- CONTINUOUS PRODUCTION OF BLUE‐TYPE CHEESE FLAVOR BY SUBMERGED FERMENTATION OF Penicillium roquefortiJournal of Food Science, 1974
- Rate of formation of methyl ketones during blue cheese ripeningJournal of Agricultural and Food Chemistry, 1971
- Production of Blue cheese flavor via submerged fermentation by Penicillium roquefortiJournal of Agricultural and Food Chemistry, 1970
- The Oxidation of Fatty Acids by Mycelium of Penicillium roquefortiJournal of General Microbiology, 1968
- Quantitation, Evaluation, and Effect of Certain Microorganisms on Flavor Components of Blue CheeseJournal of Agricultural and Food Chemistry, 1966
- The rancidity of coconut oil produced by mould actionBiochemical Journal, 1928