Multi-Capillary Column-Ion Mobility Spectrometry of Volatile Metabolites Emitted by Saccharomyces Cerevisiae

Volatile organic compounds (VOCs) produced during microbial fermentations determine the flavor of fermented food and are of interest for the production of fragrances or food additives. However, the microbial synthesis of these compounds from simple carbon sources has not been well investigated so fa...

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Detalles Bibliográficos
Autores principales: Halbfeld, Christoph, Ebert, Birgitta E., Blank, Lars M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4192691/
https://www.ncbi.nlm.nih.gov/pubmed/25197771
http://dx.doi.org/10.3390/metabo4030751

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4192691/
https://www.ncbi.nlm.nih.gov/pubmed/25197771
http://dx.doi.org/10.3390/metabo4030751

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