Higher Fungi for Generating Aroma Components through Novel Biotechnologies

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Autorschaft

  • Bernd G. Abraham
  • Ralf G. Berger

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Details

OriginalspracheEnglisch
Seiten (von - bis)2344-2348
Seitenumfang5
FachzeitschriftJournal of Agricultural and Food Chemistry
Jahrgang42
Ausgabenummer10
PublikationsstatusVeröffentlicht - 1 Okt. 1994

Abstract

Volatiles produced by shake flask cultured mycelium of 20 basidiomycete strains were concentrated by an adsorption technique and analyzed by capillary gas-liquid chromatography (GLC), gasliquid chromatography-olfactometry (GLC-O), and coupled capillary gas-liquid chromatographymass spectrometry (GLC-MS). One hundred twenty-three compounds, mostly alcohols, aldehydes, ketones, esters, and phenols, were identified.

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Higher Fungi for Generating Aroma Components through Novel Biotechnologies. / Abraham, Bernd G.; Berger, Ralf G.
in: Journal of Agricultural and Food Chemistry, Jahrgang 42, Nr. 10, 01.10.1994, S. 2344-2348.

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Abraham BG, Berger RG. Higher Fungi for Generating Aroma Components through Novel Biotechnologies. Journal of Agricultural and Food Chemistry. 1994 Okt 1;42(10):2344-2348. doi: 10.1021/jf00046a050
Abraham, Bernd G. ; Berger, Ralf G. / Higher Fungi for Generating Aroma Components through Novel Biotechnologies. in: Journal of Agricultural and Food Chemistry. 1994 ; Jahrgang 42, Nr. 10. S. 2344-2348.
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