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Mutants of YeastSaccharomyces cerevisiaeProducing Large Amounts of the Flavor Components Isobutyl Alcohol and Isoamyl Alcohol

1990; Oxford University Press; Volume: 54; Issue: 9 Linguagem: Inglês

10.1080/00021369.1990.10870339

1881-1280

Kazuro Fukuda, Makoto Watanabe, Kozo ASANO, Shigenori Ohta,

Food Quality and Safety Studies

Journal Article Mutants of Yeast Saccharomyces cerevisiae Producing Large Amounts of the Flavor Components Isobutyl Alcohol and Isoamyl Alcohol Get access Kazuro Fukuda, Kazuro Fukuda Foods and Liquors Research laboratories, Kyowa Hakko Kogyo Co., Ltd., 4041 Ami, Inashiki-gun, Ibaraki 300-03, Japan Search for other works by this author on: Oxford Academic Google Scholar Makoto Watanabe, Makoto Watanabe Foods and Liquors Research laboratories, Kyowa Hakko Kogyo Co., Ltd., 4041 Ami, Inashiki-gun, Ibaraki 300-03, Japan Search for other works by this author on: Oxford Academic Google Scholar Kozo Asano, Kozo Asano Foods and Liquors Research laboratories, Kyowa Hakko Kogyo Co., Ltd., 4041 Ami, Inashiki-gun, Ibaraki 300-03, Japan Search for other works by this author on: Oxford Academic Google Scholar Shigenori Ohta Shigenori Ohta Foods and Liquors Research laboratories, Kyowa Hakko Kogyo Co., Ltd., 4041 Ami, Inashiki-gun, Ibaraki 300-03, Japan Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 54, Issue 9, 1 September 1990, Pages 2445–2446, https://doi.org/10.1080/00021369.1990.10870339 Published: 01 September 1990 Article history Received: 15 March 1990 Published: 01 September 1990