Biotechnology of Aroma Compounds
(Sprache: Englisch)
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Inhaltsverzeichnis zu „Biotechnology of Aroma Compounds “
Combining the technical push and the business pull for natural flavours.- Enzymes and flavour biotechnology.- Glycoconjugated 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.
Bibliographische Angaben
- 2013, Softcover reprint of the original 1st ed. 1997, XIII, 274 Seiten, Maße: 15,5 x 23,5 cm, Kartoniert (TB), Englisch
- Herausgegeben: R. G. Berger
- Verlag: Springer, Berlin
- ISBN-10: 3662148285
- ISBN-13: 9783662148280
Sprache:
Englisch
Rezension zu „Biotechnology of Aroma Compounds “
"Each chapter is a stand-alone'review, comprehensive, authoritative, well researched and up to date, with its own extensive bibliography." Food Australia
Pressezitat
"Each chapter is a stand-alone'review, comprehensive, authoritative, well researched and up to date, with its own extensive bibliography." Food Australia
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