Effect of carbon source on aroma production byTrichoderma viride
- 1 January 1986
- journal article
- Published by Springer Nature in World Journal of Microbiology and Biotechnology
- Vol. 2 (4) , 483-487
- https://doi.org/10.1007/bf00933371
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Characterization of the major aroma constituent of the fungus Trichoderma virideJournal of Agricultural and Food Chemistry, 1972
- Formation of Ketones from Fatty Acids by Spores of Penicillium roquefortiNature, 1958
- Physiology of fungiPublished by Biodiversity Heritage Library ,1958