B.Z. Lashkari's scientific contributions
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It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.
If you're a ResearchGate member, you can follow this page to keep up with this author's work.
If you are this author, and you don't want us to display this page anymore, please let us know.
Citations
... This process has been used in tea leaves (Ramarethinam et al. 2002), cheese (Kheadr et al. 2002) or to produce ethyl caproate in sake (Wakabayashi et al. 2002) and isoamyl acetate in beer (Inoue et al. 2003). They are also used to produce cheese-like flavour by cultivating yeast in cheese whey (Kalle et al. 1976). ...
