Metabolism of (U-14C)lauric acid to methyl ketones by the spores of Penicillium roqueforti.
作者信息
Dartey C K, Kinsella J E
出版信息
J Agric Food Chem. 1973 Nov-Dec;21(6):933-6. doi: 10.1021/jf60190a003.
PMID:4755840
Abstract
摘要
相似文献
1
Metabolism of (U-14C)lauric acid to methyl ketones by the spores of Penicillium roqueforti.罗克福青霉孢子将（U-14C）月桂酸代谢为甲基酮
J Agric Food Chem. 1973 Nov-Dec;21(6):933-6. doi: 10.1021/jf60190a003.
2
Formation of ketones from fatty acids by spores of Penicillium roqueforti.罗克福青霉孢子将脂肪酸转化为酮类物质。
Nature. 1958 Nov 1;182(4644):1237. doi: 10.1038/1821237a0.
3
Oxidation of sodium (U- 14 C)palmitate into carbonyl compounds by Penicillium roqueforti spores.罗克福青霉孢子将（U-14C）棕榈酸钠氧化为羰基化合物。
J Agric Food Chem. 1973 Jul-Aug;21(4):721-6. doi: 10.1021/jf60188a030.
4
The oxidation of fatty acids by spores of penicillium roqueforti.
J Gen Microbiol. 1966 Sep;44(3):393-405. doi: 10.1099/00221287-44-3-393.
5
The oxidation of fatty acids by mycelium of Penicillium roqueforti.罗克福青霉菌丝体对脂肪酸的氧化作用。
J Gen Microbiol. 1968 Apr;51(2):289-302. doi: 10.1099/00221287-51-2-289.
6
The metabolism of fatty acids, methyl ketones and secondary alcohols by Penicillium roqueforti in blue cheese slurries.
J Sci Food Agric. 1979 Feb;30(2):197-202. doi: 10.1002/jsfa.2740300215.
7
Changes in biochemical components during the germination of spores of Penicillium roqueforti.
J Sci Food Agric. 1976 Aug;27(8):745-52. doi: 10.1002/jsfa.2740270808.
8
Fatty acid oxidation by spores of Penicillium roqueforti.罗克福青霉孢子对脂肪酸的氧化作用。
Appl Microbiol. 1963 Mar;11(2):166-70. doi: 10.1128/am.11.2.166-170.1963.
9
De novo production of (+)-aristolochene by sporulated surface cultures of Penicillium roqueforti.罗克福青霉产孢表面培养物从头合成（+）-马兜铃烯。
Phytochemistry. 2002 Mar;59(6):597-602. doi: 10.1016/s0031-9422(02)00002-x.
10
Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor.参与奶酪风味生物合成的罗克福青霉的酶。
CRC Crit Rev Food Sci Nutr. 1976 Nov;8(2):191-228. doi: 10.1080/10408397609527222.
引用本文的文献
1
Production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain.再制低脂奶酪中挥发性化合物的产生及其物理化学性质受产胞外多糖菌株的影响。
Molecules. 2012 Dec 5;17(12):14393-408. doi: 10.3390/molecules171214393.
Zotero 插件