Identification of the Predominant Volatile Compounds Produced by Aspergillus flavus
A culture of Aspergillus flavus grown on moistened wheat meal was homogenized with a blendor, and the resulting slurry was vacuum-distilled at 5 mm of Hg and 35 C. The aqueous distillate was collected in traps cooled to -10 to -80 C. The culture volatiles were extracted from the distillate with CH(2...
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| Veröffentlicht in: | Appl Microbiol |
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| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology (ASM)
1972
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| Schlagworte: | |
| Online-Zugang: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380652/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4629700/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.24.5.721-726.1972 |
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