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The Scientific World Journal
Volume 2014, Article ID 215783, 11 pages
http://dx.doi.org/10.1155/2014/215783
Research Article

2-Pentanone Production from Hexanoic Acid by Penicillium roqueforti from Blue Cheese: Is This the Pathway Used in Humans?

1Department of Clinical Biochemistry, Southampton General Hospital, C level, MP 6, South Block, Tremona Road, Southampton SO16 6YD, UK
2School of Pharmacy and Biomedical Sciences, University of Portsmouth, St Michael’s Building, White Swan Road, Portsmouth PO1 2DT, UK

Received 14 November 2013; Accepted 6 February 2014; Published 27 March 2014

Academic Editors: M. Makishima and H. Yamaza

Copyright © 2014 Valerie Walker and Graham A. Mills. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Valerie Walker and Graham A. Mills, “2-Pentanone Production from Hexanoic Acid by Penicillium roqueforti from Blue Cheese: Is This the Pathway Used in Humans?,” The Scientific World Journal, vol. 2014, Article ID 215783, 11 pages, 2014. https://doi.org/10.1155/2014/215783.