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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Detalles Bibliográficos
Autores principales: Goretti, Marta, Turchetti, Benedetta, Cramarossa, Maria Rita, Forti, Luca, Buzzini, Pietro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270020/
https://www.ncbi.nlm.nih.gov/pubmed/23681058
http://dx.doi.org/10.3390/molecules18055736

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270020/
https://www.ncbi.nlm.nih.gov/pubmed/23681058
http://dx.doi.org/10.3390/molecules18055736

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