Microbial transformation of citral by Aspergillus niger-PTCC 5011 and study of the pathways involved
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Microbial Transformation of Citral by Aspergillus niger-PTCC 5011 and Study of the Pathways Involved
Esmaeili A., Rohany S., Safaiyan S., Amir Z.S. (2011): Microbial transformation of citral by Aspergillus niger-PTCC 5011 and study of the pathways involved. Czech J. Food Sci., 29: 610–615. Citronellol and hydroxy citronellal are fragrance ingredients used in decorative cosmetics and fine fragrances. They have many applications in flavourings, extracts, foods, and drugs manufacturing. Their use...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2011
ISSN: 1212-1800,1805-9317
DOI: 10.17221/237/2009-cjfs