Bioformation of flavour by Penicillium candidum, Penicillium nalgiovense and Geotrichum candidum on glucose, peptone, maize oil and meat extract

Author： Jacobsen T.   Hinrichsen L.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.60, Iss.3, 1997-11, pp. : 409-416

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Production of aroma compounds by Geotrichum candidum on waste bread crumb

By Daigle P.   Gelinas P.   Leblanc D.   Morin A.  

Food Microbiology, Vol. 16, Iss. 5, 1999-10 ,pp. : 517-522

Elsevier

Access to resources Recommend Favorite

High efficiency transformation of Penicillium nalgiovense with integrative and autonomously replicating plasmids

By Fierro F.   Laich F.   Garcia-Rico R.O.   Martin J.F.  

International Journal of Food Microbiology, Vol. 90, Iss. 2, 2004-01 ,pp. : 237-248

Elsevier

Access to resources Recommend Favorite

Methyl ketone production from copra oil by Penicillium roqueforti spores

By Chalier P.   Crouzet J.  

Food Chemistry, Vol. 63, Iss. 4, 1998-12 ,pp. : 447-451

Elsevier

Access to resources Recommend Favorite

The presence of Penicillium and Penicillium mycotoxins in food wastes

By Rundberget T.   Skaar I.   Flaoyen A.  

International Journal of Food Microbiology, Vol. 90, Iss. 2, 2004-01 ,pp. : 181-188

Elsevier

Access to resources Recommend Favorite

Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

By Lopez Diaz T.M.   Gonzalez C.J.   Moreno B.   Otero A.  

Food Microbiology, Vol. 19, Iss. 1, 2002-02 ,pp. : 1-7

Elsevier

Access to resources Recommend Favorite