Biotechnology of Aroma Compounds
Biotechnology of Aroma Compounds
Combining the technical push and the business pull for natural flavours
Enzymes and flavour biotechnologyGlycoconjugated aroma compounds: Occurrence, role and biotechnological transformation
Prospects for the bioengineering of isoprenoid biosynthesis
Opportunities in microbial biotransformation of monoterpenes
Special transformation processes using fungal spores and immobilized cells
Biotechnological production of flavour-active lactones
The production of aromas by plant cell cultures.
Berger, R. G.
Bont, Jan A.M.de
Cheetham, P. S. J.
Croteau, R.
Gatfield, I. L.
Gros, J.-B.
Larroche, C.
Leak, D. J.
McCaskill, D.
Schreier, P.
Scragg, A. H.
Skouroumounis, G. K.
Werf, M.J. van der
Winterhalter, P.
| ISBN | 978-3-540-61482-1 |
|---|---|
| Article number | 9783540614821 |
| Media type | Book |
| Copyright year | 1996 |
| Publisher | Springer, Berlin |
| Length | XIII, 274 pages |
| Illustrations | XIII, 274 p. 2 illus. |
| Language | English |
