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Production of flavor compounds by hydroperoxide lyase from enzymatic extracts of Penicillium sp.

✍ Scribed by Selim Kermasha; Xavier Perraud; Barbara Bisakowski; Florence Husson

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Immobilization of an enzymatic extract f

✍ Colin Eric Hall; Salwa Karboune; Husson Florence; Selim Kermasha 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 213 KB

Activation and Stabilization of The Hydr

✍ Najla B. Akacha; Salwa Karboune; Mohamed Gargouri; Selim Kermasha 📂 Article 📅 2009 🏛 Springer-Verlag 🌐 English ⚖ 239 KB

Production of hexanal from hydrolyzed su

✍ Judit Sz. Márczy; Ágnes Sz. Németh; Zsuzsanna Samu; Ádám Háger-Veress; Béla Szaj 📂 Article 📅 2002 🏛 Springer Netherlands 🌐 English ⚖ 55 KB

Characterization of coloured compounds o

✍ R.C Borrelli; C Mennella; F Barba; M Russo; G.L Russo; K Krome; H.F Erbersdobler 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 207 KB

Potential production of protoplasts from

✍ N. Roth-Bejerano; D. van Moppes; A. Sivan; S. Arad (Malis) 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 495 KB

Production of Seafood Flavor from Red Ha

✍ Imm, J. Y.; Lee, C. M. 📂 Article 📅 1999 🏛 American Chemical Society 🌐 English ⚖ 132 KB