O-Methylation of 2,6-Dimethoxy-4-methylphenol by Aspergillus glaucus and Their Possible Contribution to Katsuobushi Flavor

Bioscience, Biotechnology and Biochemistry

Volumn 61, Issue 8, 1997, Pages 1386-1387

  Yamauchi, Hajime ^a   Doi, Mikiharu ^a  

^a Marutomo Co Ltd   (Japan)

Author keywords

Aspergillus species; Katsuobushi; Molding; Musty odor; O methylation of phenols

Indexed keywords

EID: 85009576963     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.61.1386     Document Type: Article

References (2)

1. H. Yamauchi, M. Doi, and Y. Kinoshita, Biosci. Biotech. Biochem., 59, 2094-2096 (1995).
2. R. Schwarz and H. Hering, Org. synth., Coll. Vol. IV, 203-205 (1963).