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7Gaschromatographisch-massenspektrometrische Untersuchung fl??chtiger Inhaltsstoffe des Weines, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung ??ber die Biosynthese von Aromastoffen durch Mikroorganismen, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionineu2013cysteine mixtures, Applied Microbiology and Biotechnology Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts, Applied Microbiology and Biotechnology Volatile sulphur compounds and pathways of l-methionine catabolism in Williopsis yeasts, Applied Microbiology and Biotechnology Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem, Applied Microbiology and Biotechnology Tang, Y.; Sun, X.-L., Science of Synthesis, (2008) 39, 522..
With Alcohols, Science of Synthesis