The Production of Flavours by Plant Cell Cultures-Reference-Cited by-同舟云学术

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The Production of Flavours by Plant Cell Cultures

Published: Issue: Volume: Page:599-614
ISSN:
Container-title:Flavours and Fragrances
language:
Short-container-title:

Author:

Scragg A. H.

Publisher

Springer Berlin Heidelberg

Link

http://link.springer.com/content/pdf/10.1007/978-3-540-49339-6_25.pdf

Reference96 articles.

1. World Commission on Environment and Development (1987) Our common future. Oxford University Press, Oxford

2. De Paula GO, Cavalcanti RN (2000) J Clean Product 8:109

3. International Energy Authority (2002) Renewables in global energy supply. International Energy Authority, Paris

4. Evans J (2000) Chem Br August 30

5. Evans J (1999) Chem Br August 38

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2. Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii;Brazilian Journal of Microbiology;2022-04-30

3. Microbes: An Integral Component of Flavor Production;Microorganisms for Sustainability;2021

4. Bioreactor-Grown Shoot Cultures for the Secondary Metabolite Production;Reference Series in Phytochemistry;2020-12-04

5. Biotechnological Interventions for Production of Flavour and Fragrance Compounds;Sustainable Bioeconomy;2020-11-07

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