Green synthesis of banana flavor using different catalysts: a comparative study of different methods
Author:
Affiliation:
1. Food Science and Technology Department, School of Agriculture, Shiraz University, Shiraz, Iran
2. Chemistry Department, School of Sciences, Shiraz University, Shiraz, Iran
Funder
Shiraz University
Publisher
Informa UK Limited
Subject
Environmental Chemistry,General Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/17518253.2020.1737739
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1. A kinetic study of isoamyl acetate synthesis by immobilized lipase-catalyzed acetylation in n-hexane
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3. Optimization of isoamyl acetate production by using immobilized lipase from Mucor miehei by response surface methodology
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