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Production of Flavours and Fragrances via Bioreduction of (4R)-(-)-Carvone and (1R)-(-)-Myrtenal by Non-Conventional Yeast Whole-Cells

As part of a program aiming at the selection of yeast strains which might be of interest as sources of natural flavours and fragrances, the bioreduction of (4R)-(−)-carvone and (1R)-(−)-myrtenal by whole-cells of non-conventional yeasts (NCYs) belonging to the genera Candida, Cryptococcus, Debaryomy...

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Detalhes bibliográficos
Publicado no:Molecules
Main Authors: Goretti, Marta, Turchetti, Benedetta, Cramarossa, Maria Rita, Forti, Luca, Buzzini, Pietro
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2013
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6270020/
https://ncbi.nlm.nih.gov/pubmed/23681058
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules18055736
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