Basidiomycetes as new biotechnological tools to generate natural aromatic flavours for the food industry

Trends in Biotechnology

Volumn 17, Issue 7, 1999, Pages 282-289

  Lomascolo, Anne ^b   Stentelaire, Christelle ^b   Asther, Marcel ^b   Lesage Meessen, Laurence ^a  

^a AIX MARSEILLE UNIVERSITY   (France)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

ACETOPHENONE; ALDEHYDE; ANISALDEHYDE; ANISIC ACID; ANTHRANILIC ACID METHYL ESTER; ASPARAGINE; BENZALDEHYDE; BENZOIC ACID DERIVATIVE; BENZYL ALCOHOL; CINNAMALDEHYDE; CINNAMIC ACID DERIVATIVE; CINNAMYL ALCOHOL; CITRONELLOL; CONIFERYL ALCOHOL; COUMARIC ACID; EUGENOL; FERULIC ACID; FLAVORING AGENT; FOOD ADDITIVE; FRAGRANCE; HYDROGEN CYANIDE; LIGNIN; PHENYLACETIC ACID; PROTOCATECHUIC ACID; SALICYLIC ACID METHYL ESTER; TERPENOID; VANILLIC ACID; VANILLIN;

BASIDIOMYCETES; BIOSYNTHESIS; BIOTECHNOLOGY; BIOTRANSFORMATION; CONSUMER; DEGRADATION; DRUG QUALITY; FLAVOR; INDUSTRY; PRIORITY JOURNAL; REVIEW;

EID: 0033168268     PISSN: 01677799     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0167-7799(99)01313-X     Document Type: Short Survey

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