Furan, phenolic, and heptelidic acid derivatives produced by Aspergillus oryzae - Lee, Minji; Cho, Jeong-Yong; Lee, Yu Geon; Lee, Hyoung Jae; Lim, Seong-Il; Lee, So-Young; Nam, Young-Do; Moon, Jae-Hak (Food science and biotechnology, 2016)
Keywords: 4-hydroxybenzoic acid; Acids; Aspergillus oryzae; Capsaicin; Carboxylic acids; Chemistry; Chemistry and Materials Science; culture media; Dihydroxybenzoic acid; Ethanol; Food Science; Ionization; Mass spectroscopy; NMR; Nuclear magnetic resonance; nuclear magnetic resonance spectroscopy; Nutrition; p-Hydroxybenzoic acid; Phenols; sesquiterpenoids; spectral analysis; Vanillic acid; 식품과학; heptelidic acid; sesquiterpene; metabolites; phenolics; Aspergillus oryzae