Production of phenolic flavoring compounds from sugarcane bagasse by Lactobacillus acidophilus MTCC 10307
Author:
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s00203-021-02655-2.pdf
Reference49 articles.
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2. Babenko LM, Smirnov OE, Romanenko KO, Trunova OK, Kosakivska IV (2019) Phenolic compounds in plants: biogenesis and functions. Ukr Biochem J 91(3):5–18. https://doi.org/10.15407/ubj91.03.005
3. Banerjee G, Chattopadhyay P (2019) Vanillin biotechnology: the perspectives and future. J Sci Food Agric 99(2):499–506. https://doi.org/10.1002/jsfa.9303
4. Bloem A, Bertrand A, Lonvaud-Funel A, De Revel G (2007) Vanillin production from simple phenols by wine-associated lactic acid bacteria. Lett Appl Microbiol 44(1):62–67. https://doi.org/10.1111/j.1472-765X.2006.02037.x
5. Brimson JM, Onlamoon N, Tencomnao T, Thitilertdecha P (2019) Clerodendrum petasites S. Moore: the therapeutic potential of phytochemicals, hispidulin, vanillic acid, verbascoside, and apigenin. Biomed Pharmacother 118:109319. https://doi.org/10.1016/j.biopha.2019.109319
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