☆
4.7
Review
Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2011)
Rate this paper
The primary rating indicates the level of overall quality for the paper. Secondary ratings independently reflect strengths or weaknesses of the paper.
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started