Comparison of volatile compound production in fruit body and in mycelium of Pleurotus ostreatus identified by submerged and solid-state cultures Kabbaj, W. Breheret, S. Guimberteau, J. Talou, T. Olivier, J.M. Bensoussan, M. Sobal, M. /Roussos, Sevastianos FERMENTATION EN MILIEU SOLIDE CHAMPIGNON PROPRIETE ORGANOLEPTIQUE MILIEU DE CULTURE MILIEU LIQUIDE MILIEU SOLIDE CHROMATOGRAPHIE EN PHASE GAZEUSE SPECTROMETRIE VALORISATION DE RESIDU AGROINDUSTRIEL CANNE A SUCRE BAGASSE AROME 2002 text https://www.documentation.ird.fr/hor/fdi:010056400 fdi:010056400 Kabbaj W., Breheret S., Guimberteau J., Talou T., Olivier J.M., Bensoussan M., Sobal M., Roussos Sevastianos. Comparison of volatile compound production in fruit body and in mycelium of Pleurotus ostreatus identified by submerged and solid-state cultures. 2002, 102-103 (1-6), 463-469 EN FRANCE BRETAGNE