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Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds

✍ Scribed by Cynthia Romero-Guido; Isabel Belo; Thi Minh Ngoc Ta; Lan Cao-Hoang; Mohamed Alchihab; Nelma Gomes; Philippe Thonart; Jose A. Teixeira; Jacqueline Destain; Yves Waché

Book ID
105952991
Publisher
Springer
Year
2010
Tongue
English
Weight
555 KB
Volume
89
Category
Article
ISSN
1432-0614

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