Biosynthesis of flavor compounds by microorganisms 4. Characterization of the major principles of the odor of Pleurotus euosmus
- 1 January 1983
- journal article
- research article
- Published by Springer Nature in Applied Microbiology and Biotechnology
- Vol. 18 (2) , 124-127
- https://doi.org/10.1007/bf00500836
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- THE POTENTIAL OF CERTAIN FUNGI AS SOURCES FOR NATURAL FLAVOR COMPOUNDSChemical Senses, 1976
- Gas-Chromatographische Untersuchung pflanzlicher Aromen II. Anreicherung, Trennung und Identifizierung von ApfelaromastoffenChromatographia, 1969
- Über die Guttation bei PilzenPlanta, 1959
- Preliminary account of the odour of wood-destroying fungi in cultureTransactions of the British Mycological Society, 1939