Microbial Production of Natural Flavors and Fragrances-Reference-Cited by-同舟云学术

Microbial Production of Natural Flavors and Fragrances

Published:2022 Issue: Volume: Page:139-159
ISSN:
Container-title:Recent Advances in Food Biotechnology
language:
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Author:

Maurya Rupesh,Patel Henny,Bhatt Dhruti,Shakhreliya Shreya,Gohil Nisarg,Bhattacharjee Gargi,Lam Navya L.,Alzahrani Khalid J.,Gyanchander Eppa,Singh Vijai

Publisher

Springer Nature Singapore

Link

https://link.springer.com/content/pdf/10.1007/978-981-16-8125-7_7

Reference162 articles.

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2. Alonso-Gutierrez J, Chan R, Batth TS, Adams PD, Keasling JD, Petzold CJ et al (2013) Metabolic engineering of Escherichia coli for limonene and perillyl alcohol production. Metab Eng 19:33–41

3. Alviano WS, Mendonça-Filho RR, Alviano DS, Bizzo HR, Souto-Padrón T, Rodrigues ML et al (2005) Antimicrobial activity of croton cajucara Benth linalool-rich essential oil on artificial biofilms and planktonic microorganisms. Oral Microbiol Immunol 20:101–105

4. Andersen A (2006) Final report on the safety assessment of benzaldehyde. Int J Toxicol 25:11–27

5. Anderson JA, Coats JR (2012) Acetylcholinesterase inhibition by nootkatone and carvacrol in arthropods. Pestic Biochem Physiol 102:124–128

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