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Biotechnological Production and Sensory Evaluation of ω1-Unsaturated Aldehydes

Andreas K Hammer1,2, Nils O Emrich1, Janina Ott1

  • 1Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.

Journal of Agricultural and Food Chemistry
|December 22, 2020
PubMed

Keywords:
Flammulina velutipescarboxylic acid reductase (CAR)dodec-11-enaldodec-11-enoic acidodor threshold

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