Maggi, L <br/><br/>
Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloroanisole from 2,4,6-trichlorophenol.  [electronic resource] 

 -  Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment  Mar 2008 
 - 265-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1944-0057 
<br/><br/><label>Standard No.: </label>10.1080/02652030701522991  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anisoles--analysis<br/>Aspergillus--metabolism<br/>Botrytis--metabolism<br/>Chlorophenols--analysis<br/>Fungi--metabolism<br/>Industrial Microbiology<br/>Mycology--methods<br/>Penicillium--metabolism<br/>Quercus--microbiology<br/>Trichoderma--metabolism<br/>Vitis--microbiology<br/>Wine