Effect of added amino acids on the production of a fruity aroma by Ceratocystis fimbriata

Sciences des Aliments

Volumn 18, Issue 6, 1998, Pages 627-636

  Meza, Juan Carlos ^a   Christen, Pierre ^a,b   Revah, Sergio ^a  

^a UNIVERSIDAD AUTÓNOMA METROPOLITANA   (Mexico)

^b AIX MARSEILLE UNIVERSITY   (France)

Author keywords

Bioconversion; Flavour; Precursor; Solid state fermentation

Indexed keywords

EID: 0032281549     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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