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Authors: Stentelaire, C Antoine, N Cabrol, C Feron, G Durand, A
Citation: C. Stentelaire et al., Development of a rapid and highly sensitive biochemical method for the measurement of fungal spore viability. An alternative to the CFU method, ENZYME MICR, 29(8-9), 2001, pp. 560-566

Authors: Stentelaire, C Lesage-Meessen, L Oddou, J Bernard, O Bastin, G Ceccaldi, BC Asther, M
Citation: C. Stentelaire et al., Design of a fungal bioprocess for vanillin production from vanillic acid at scalable level by Pycnoporus cinnabarinus, J BIOSCI BI, 89(3), 2000, pp. 223-230

Authors: Oddou, J Stentelaire, C Lesage-Meessen, L Asther, M Ceccaldi, BC
Citation: J. Oddou et al., Improvement of ferulic acid bioconversion into vanillin by use of high-density cultures of Pycnoporus cinnabarinus, APPL MICR B, 53(1), 1999, pp. 1-6

Authors: Lomascolo, A Stentelaire, C Asther, M Lesage-Meessen, L
Citation: A. Lomascolo et al., Basidiomycetes as new biotechnological tools to generate natural aromatic flavours for the food industry, TRENDS BIOT, 17(7), 1999, pp. 282-289

Authors: Lesage-Meessen, L Stentelaire, C Lomascolo, A Couteau, D Asther, M Moukha, S Record, E Sigoillot, JC Asther, M
Citation: L. Lesage-meessen et al., Fungal transformation of ferulic acid from sugar beet pulp to natural vanillin, J SCI FOOD, 79(3), 1999, pp. 487-490
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