Article (Scientific journals)
Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds
Romero-Guido, C.; Belo, I.; Ta, T. M. N. et al.
2011In Applied Microbiology and Biotechnology, 89, p. 535-547
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Disciplines :
Biotechnology
Author, co-author :
Romero-Guido, C.
Belo, I.
Ta, T. M. N.
Cao-Hoang, L.
Alchihab, Mohamed 
Gomes, N.
Thonart, Philippe ;  Université de Liège - ULiège > Département des sciences de la vie > Biochimie et microbiologie industrielles
Teixeira, J.A.
Destain, Jacqueline ;  Université de Liège - ULiège > Chimie et bio-industries > Bio-industries
Waché, Y.
Language :
English
Title :
Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds
Publication date :
2011
Journal title :
Applied Microbiology and Biotechnology
ISSN :
0175-7598
eISSN :
1432-0614
Publisher :
Springer Verlag, Berlin, Germany
Volume :
89
Pages :
535-547
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 13 December 2012

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