O-Methylation of 2, 6-Dimethoxy-4-methylphenol by Aspergillus glaucus and Their Possible Contribution to Katsuobushi Flavor
スポンサーリンク
概要
- 論文の詳細を見る
Eleven strains of Aspergillus species, isolated from Katsuobushi (dried bonito), were grown in a liquid medium containing 2, 6-dimethoxy-4-methylphenol, to examine the possibility of production of 1, 2, 3-trinlethoxy-5-methylbenzene, which has a musty odor, during the molding process in Katsuobushi production. In the liquid medium, 2, 6-dimethoxy-4-methylphenol was O-methylated by 4 strains of A. glaucus.
- 社団法人日本農芸化学会の論文
- 1997-08-23
著者
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DOI Mikiharu
Marutomo Co., Ltd.
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Doi Mikiharu
Marutomo Co. Ltd
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YAMAUCHI Hajime
Marutomo Co., Ltd.
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Yamauchi Hajime
Marutomo Co. Ltd.
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