@article{fdi:010027596,
  title = {{E}ffect of added amino acids on the production of a fruity aroma by {C}eratocystis fimbriata},
  author = {{M}eza, {J}.{C}. and {C}hristen, {P}ierre and {R}evah, {S}.},
  editor = {},
  language = {{ENG}},
  abstract = {},
  keywords = {{COMPOSE} {AROMATIQUE} ; {FERMENTATION} {EN} {MILIEU} {SOLIDE} ; {MILIEU} {DE} {CULTURE} ; {ACIDE} {AMINE} ; {CHAMPIGNON} ; {CHROMATOGRAPHIE} {EN} {PHASE} {GAZEUSE} ; {ETUDE} {EXPERIMENTALE} ; {PRODUCTION} ; {BIOCONVERSION} ; {COMPOSE} {VOLATILE} ; {AROME} {NATUREL}},
  booktitle = {},
  journal = {{S}ciences des {A}liments},
  volume = {18},
  numero = {},
  pages = {627--636},
  ISSN = {0240-8813},
  year = {1998},
  URL = {https://www.documentation.ird.fr/hor/fdi:010027596},
}