"
The Ability of Edible Mushrooms to Act as Biocatalysts: Preparation of Chiral Alcohols Using Basidiomycete Strains"
written by Kohji Ishihara, Yukiko Nishikawa, Mari Kaneko, Anna Kinoshita, Nozomi Kumazawa, Daichi Kobashigawa, Kohei Kuroda, Masashi Osawa, Tatsunori Yamamoto, Nobuyoshi Nakajima, Hiroki Hamada, Noriyoshi Masuoka,
published by
Advances in Microbiology,
Vol.2 No.2, 2012
has been cited by the following article(s):
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[1]
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Mushroom‐based biocatalysts for the synthesis of aroma and flavours from exogenous organic molecules: a review of two decades
International Journal of Food Science & Technology,
2024
DOI:10.1111/ijfs.16829
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