Volatile compounds in samples of cork and also produced by selected fungi

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 12, 2011, Pages 6568-6574

  Barreto, M C ^a,b   Vilas Boas, L ^a,b   Carneiro, L C ^c   San Romao M V ^a,b,c  

^a INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

^b INSTITUTO DE BIOLOGIA EXPERIMENTAL E TECNOLÓGICA   (Portugal)

^c INRB IP L INIA   (Portugal)

Author keywords

2,4,6 trichloroanisole; cork; fungi; volatile compounds

Indexed keywords

1-OCTEN-3-OL; 2 ,4 ,6-TRICHLOROANISOLE; CORK; CULTURE MEDIUM; FUNGAL ISOLATES; FUNGAL SPECIES; MANUFACTURING PROCESS; MICROBIAL COMMUNITIES; MICROBIOTAS; MIXED CULTURES; PENICILLIUM GLABRUM; TWO STAGE; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; VOLATILE PROFILE;

FUNGI; GAS CHROMATOGRAPHY; MANUFACTURE; MASS SPECTROMETRY; VOLATILE FATTY ACIDS;

VOLATILE ORGANIC COMPOUNDS;

2,4,6 TRICHLOROANISOLE; 2,4,6-TRICHLOROANISOLE; ANISOLE DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; FUNGUS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; OAK;

ANISOLES; FUNGI; QUERCUS; VOLATILE ORGANIC COMPOUNDS;

FUNGI; PENICILLIUM GLABRUM;

EID: 79959263620     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200560e     Document Type: Article

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