Pleurotus ostreatus volatile aroma compounds identified from fruit-body and from mycelium grown in submerged and solid-state cultures New horizons in biotechnology Kabbaj, W. Breheret, S. Guimberteau, J. Talou, T. Olivier, J.M. Sobal, M. Bensoussan, M. /Roussos, Sevastianos FERMENTATION EN MILIEU SOLIDE FERMENTATION CHAMPIGNON MYCELIUM MILIEU DE CULTURE SPECTROMETRIE CHROMATOGRAPHIE EN PHASE GAZEUSE ETUDE EXPERIMENTALE ETUDE COMPARATIVE COMPOSE VOLATILE Kluwer /Roussos, Sevastianos (ed.) Soccol, C.R. (ed.) Pandey, A. (ed.) /Augur, Christophe (ed.) 2003 text https://www.documentation.ird.fr/hor/fdi:010045177 fdi:010045177 Kabbaj W., Breheret S., Guimberteau J., Talou T., Olivier J.M., Sobal M., Bensoussan M., Roussos Sevastianos. Pleurotus ostreatus volatile aroma compounds identified from fruit-body and from mycelium grown in submerged and solid-state cultures. In : Roussos Sevastianos (ed.), Soccol C.R. (ed.), Pandey A. (ed.), Augur Christophe (ed.), . New horizons in biotechnology Kluwer, 2003, 371-377 EN