Effect of added amino acids on the production of a fruity aroma by Ceratocystis fimbriata Meza, J.C. /Christen, Pierre Revah, S. COMPOSE AROMATIQUE FERMENTATION EN MILIEU SOLIDE MILIEU DE CULTURE ACIDE AMINE CHAMPIGNON CHROMATOGRAPHIE EN PHASE GAZEUSE ETUDE EXPERIMENTALE PRODUCTION BIOCONVERSION COMPOSE VOLATILE AROME NATUREL 1998 text https://www.documentation.ird.fr/hor/fdi:010027596 fdi:010027596 Meza J.C., Christen Pierre, Revah S.. Effect of added amino acids on the production of a fruity aroma by Ceratocystis fimbriata. 1998, 18, 627-636 EN