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NTIS 바로가기Journal of microbiology and biotechnology, v.14 no.6, 2004년, pp.1275 - 1279
PARK , YEON-JIN (Department of Food and Nutrition, Chosun University) , KIM, IN-CHEOL (Department of Food Engineering, Mokpo National University) , BAEK, HYUNG-HEE (Department of Food Engineering, Dankook University) , BANG, OK-KYUN (Department of Food and Medicine, Chosun University) , CHANG, HAE-CHOON (Department of Food and Nutrition, Chosun University, Department of Food and Medicine, Chosun University)
Citron peel oil was extracted from citron (Citrus funas) fruit by steam distillation, and was used as starting material for microbial conversion to synthesize attractive flavor compounds by using Enterobacter agglomerans 6L. E. agglomerans was isolated from citron peel and was able to metabolize the...
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