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Volumn 34, Issue 4, 2001, Pages 277-282
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Production of 2-phenylethanol, a flavor ingredient, by Pichia fermentans L-5 under various culture conditions
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Author keywords
2 phenylethanol; Initial pH; Pichia fermentans L 5; Shaking speed; Temperature
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Indexed keywords
CULTURE MEDIUM;
FERMENTATION KINETICS;
FLAVORING AGENT;
PH;
PHENETHYL ALCOHOL;
PHENYLALANINE;
SHAKING;
TEMPERATURE;
YIELD;
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EID: 0035031992
PISSN: 09639969
EISSN: None
Source Type: Journal
DOI: 10.1016/S0963-9969(00)00164-2 Document Type: Article |
Times cited : (45)
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References (18)
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