title: Biotechnological production of flavor compounds: III. High productivity fermentation of volatile flavors using a strain of ischnoderma benzoinum.
authors.affiliation: Institute of Food Technology and Analytical Chemistry, Technical University of Munich, D-8050 Freising 12, Federal Republic of Germany.
authors.forename: R G
authors.initials: RG
authors.lastname: Berger
authors.forename: K
authors.initials: K
authors.lastname: Neuhaeuser
authors.forename: F
authors.initials: F
authors.lastname: Drawert