Adymmetric Reduction of Acetophenone by Aspergillus Species and Their Possible Contribution to Katsuobushi Flavor
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概要
- 論文の詳細を見る
Eight strains of Aspergillus species isolated from katsuobushi (dried bonito) were grown in a liquid medium containing acetophenone, to examine the possibility of asymmetric reduction of acetophenone during the molding process in katsuobushi production. Seven strains produced predominantly the R-stereoisomer of α-phenethylalcohol. However, one strain gave the S-isomer predominantly.
- 社団法人日本農芸化学会の論文
- 1992-06-23
著者
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KINOSHITA Yasuhiro
Tokyo Laboratory, Nippon Paint Co., Ltd.
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DOI Mikiharu
Marutomo Co., Ltd.
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Doi Mikiharu
Marutomo Co. Ltd
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MATSUI Muneaki
Marutomo Co., Ltd.
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KANAYAMA Toshi
Marutomo Co., Ltd.
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SHUTO Yoshihiro
Marutomo Co., Ltd.
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KINOSHITA Yoshiro
Marutomo Co., Ltd.
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Matsui M
Kyoritsu Coll. Pharmacy Tokyo Jpn
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Kanayama Toshi
Marutomo Co. Ltd.
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Kinoshita Y
Tokyo Laboratory Nippon Paint Co. Ltd.
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Shuto Y
The United Graduate School Of Agricultural Science Ehime University
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