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Asymmetric Reduction of Acetophenone by Aspergillus Species and Their Possible Contribution to Katsuobushi Flavor

1992; Oxford University Press; Volume: 56; Issue: 6 Linguagem: Inglês

10.1271/bbb.56.958

1347-6947

Mikiharu Doi, Muneaki Matsui, Toshiji Kanayama, Yoshihiro Shuto, Yoshiro Kinoshita,

Biochemical and biochemical processes

Journal Article Asymmetric Reduction of Acetophenone by Aspergillus Species and Their Possible Contribution to Katsuobushi Flavor Get access Mikiharu Doi, Mikiharu Doi Marutomo Co., Ltd., 1969 Kominato, Iyo, Ehime 799–31, Japan Search for other works by this author on: Oxford Academic Google Scholar Muneaki Matsui, Muneaki Matsui Marutomo Co., Ltd., 1969 Kominato, Iyo, Ehime 799–31, Japan Search for other works by this author on: Oxford Academic Google Scholar Toshi Kanayama, Toshi Kanayama Marutomo Co., Ltd., 1969 Kominato, Iyo, Ehime 799–31, JapanDepartment of Agricultural Chemistry, Faculty of Agriculature, Ehime University, Matsuyama 790, Japan Search for other works by this author on: Oxford Academic Google Scholar Yoshihiro Shuto, Yoshihiro Shuto Marutomo Co., Ltd., 1969 Kominato, Iyo, Ehime 799–31, JapanDepartment of Agricultural Chemistry, Faculty of Agriculature, Ehime University, Matsuyama 790, Japan Search for other works by this author on: Oxford Academic Google Scholar Yoshiro Kinoshita Yoshiro Kinoshita Marutomo Co., Ltd., 1969 Kominato, Iyo, Ehime 799–31, JapanDepartment of Agricultural Chemistry, Faculty of Agriculature, Ehime University, Matsuyama 790, Japan Search for other works by this author on: Oxford Academic Google Scholar Bioscience, Biotechnology, and Biochemistry, Volume 56, Issue 6, 1 January 1992, Pages 958–960, https://doi.org/10.1271/bbb.56.958 Published: 01 January 1992 Article history Published: 01 January 1992 Received: 09 January 1992