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January 1, 1989Critical Reviews in Biotechnology

Microbiological and Enzymatic Production of Flavor and Fragrance Chemicals

Frank W. Welsh William D. Murray Ross E. Williams Ira Katz

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Abstract

(1989). Microbiological and Enzymatic Production of Flavor and Fragrance Chemicals. Critical Reviews in Biotechnology: Vol. 9, No. 2, pp. 105-169.

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Welsh et al. (1989) studied this question.

synapsesocial.com/papers/6a851f13ff13e6e4e743d00d https://doi.org/10.3109/07388558909040617

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Altered Metabolism in a Streptococcus lactis C2 Mutant Deficient in Lactic DehydrogenaseOriginal Research · 1974 · 41 citations
2Ultraviolet Light-Induced Mutants of Streptococcus lactis Subspecies diacetylactis with Enhanced Acid- or Flavor-Producing AbilitiesOriginal Research · 1978 · 14 citations
3Extractive Bioconversions with Emphasis on Solvent ProductionOriginal Research · 1985 · 39 citations
4Aroma production by cultures of Ceratocystis moniliformisOriginal Research · 1976 · 68 citations
5Biosynthesis of flavor compounds by microorganisms. 3. Production of monoterpenes by the yeast Kluyveromyces lactisOriginal Research · 1978 · 59 citations

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