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Microbial Production of Flavors for the Food Industry. A Case Study on the Production of Gamma-decalactone, the Key Compound of Peach Flavor, by the Yeasts Sporidiobolus sp
Microbial Production of Flavors for the Food Industry. A Case Study on the Production of Gamma-decalactone, the Key Compound of Peach Flavor, by the Yeasts Sporidiobolus sp
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Laurent Dufosse
- 서명/저자
- Microbial Production of Flavors for the Food Industry. A Case Study on the Production of Gamma-decalactone, the Key Compound of Peach Flavor, by the Yeasts Sporidiobolus sp / Laurent Dufosse , Caroline Blin-Perrin, Isabelle Souchon, Gilles Feron
- 발행사항
- 서울 : 한국식품과학회, 2002.
- 형태사항
- pp. 192-202
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258690
MARC
008200708s2002 ulk aa eng■022 ▼a12267708
■1001 ▼aLaurent Dufosse
■24510▼aMicrobial Production of Flavors for the Food Industry. A Case Study on the Production of Gamma-decalactone, the Key Compound of Peach Flavor, by the Yeasts Sporidiobolus sp▼dLaurent Dufosse ▼eCaroline Blin-Perrin, Isabelle Souchon, Gilles Feron
■260 ▼a서울▼b한국식품과학회▼c2002.
■300 ▼app. 192-202
■500 ▼a참고문헌수록
■7001 ▼aCaroline Blin-Perrin, Isabelle Souchon, Gilles Feron
■773 ▼tFood Science and Biotechnology▼gVolume11. Number2. (2002 April)▼d2002, 04
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011427▼b60050258▼h8▼s2▼fP
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