Yeast as an efficient biocatalyst for the production of lipid-derived flavours and fragrances

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 89, Issue 3-4, 2006, Pages 405-416

  Wache Y ^a   Husson, F ^a   Feron, G ^a   Belin, J M ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

or oxidation; Flavour; Lipase; Lipids; Yeast

Indexed keywords

FRAGRANCE; TRIACYLGLYCEROL LIPASE;

BIOTECHNOLOGY; LIPID; YEAST;

ARTICLE; BIOCATALYST; CANDIDA; CONTROLLED STUDY; FATTY ACID OXIDATION; FLAVOR; HYDROPHOBICITY; LIPID DEGRADATION; METABOLIC ENGINEERING; NONHUMAN; OXIDATION REDUCTION REACTION; PRIORITY JOURNAL; YARROWIA LIPOLYTICA; YEAST;

BIOTECHNOLOGY; CATALYSIS; FLAVORING AGENTS; INDUSTRIAL MICROBIOLOGY; LIPASE; LIPIDS; OXIDATION-REDUCTION; YEASTS;

CANDIDA; YARROWIA;

EID: 33745135739     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10482-005-9049-3     Document Type: Article

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