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Volumn 34, Issue 4, 2001, Pages 277-282

Production of 2-phenylethanol, a flavor ingredient, by Pichia fermentans L-5 under various culture conditions

Author keywords

2 phenylethanol; Initial pH; Pichia fermentans L 5; Shaking speed; Temperature

Indexed keywords

CULTURE MEDIUM; FERMENTATION KINETICS; FLAVORING AGENT; PH; PHENETHYL ALCOHOL; PHENYLALANINE; SHAKING; TEMPERATURE; YIELD;

EID: 0035031992     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00164-2     Document Type: Article
Times cited : (45)

References (18)
  • 7
    • 0028830786 scopus 로고
    • Volatile metabolites produced by Kluyvermyces lactis and their changes during fermentation
    • (1995) Process Biochemistry , vol.30 , pp. 635-640
    • Jiang, J.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.