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Formation of complex natural flavours by biotransformation of apple pomace with basidiomycetes

Andrea K Bosse1, Marco A Fraatz, Holger Zorn

  • 1Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 58, 35392 Giessen, Germany.

Food Chemistry
|July 23, 2013
PubMed

Keywords:
3-PhenylpropanalApple pomaceBasidiomycetesBiotransformationTyromyces chioneus

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