Identification of the predominant volatile compounds produced by Aspergillus flavus

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Bibliographic Details
Published inApplied Microbiology Vol. 24; no. 5; pp. 721 - 726
Main Authors Kaminski, E, Libbey, L.M, Stawicki, S, Wasowicz, E
Format Journal Article
LanguageEnglish
Published United States American Society for Microbiology 01.01.1972
Subjects
Aspergillus - metabolism
Aspergillus flavus - growth & development
Aspergillus flavus - metabolism
Chloroform
Chromatography, Gas
Culture Media
Fatty Alcohols - analysis
Fatty Alcohols - biosynthesis
Fatty Alcohols - isolation & purification
food contamination
Food Microbiology
Ketones - analysis
Ketones - biosynthesis
Ketones - isolation & purification
Mass Spectrometry
Metabolism and Products
Odorants
Solvents
Spectrophotometry, Infrared
Triticum
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Summary:Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit StumbleUpon Twitter current issue Spotlights in the Current Issue AEM About AEM Subscribers Authors Reviewers Advertisers Inquiries from the Press Permissions & Commercial Reprints ASM Journals Public Access Policy AEM RSS Feeds 1752 N Street N.W. • Washington DC 20036 202.737.3600 • 202.942.9355 fax • journals@asmusa.org Print ISSN: 0099-2240 Online ISSN: 1098-5336 Copyright © 2014 by the American Society for Microbiology.   For an alternate route to AEM .asm.org, visit: AEM       
Bibliography:Department of Food Science and Technology, Oregon State University, Corvallis, Ore. 97331.
ISSN:0003-6919
0099-2240
1098-5336
DOI:10.1128/aem.24.5.721-726.1972