VANILLA PRODUCTION: TECHNOLOGICAL, CHEMICAL, AND BIOSYNTHETIC ASPECTS
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1081/FRI-100000269
Reference84 articles.
1. Ranadive, A. S. 1994.Spices, Herbs and Edible FungiEdited by: Charalambous, G. 517Amsterdam: Elsevier Science B.V.
2. Vanilla
3. Vanilla flavour: production by conventional and biotechnological routes
4. Production of phenolic flavor compounds with cultured cells and tissues ofvanillaspecies
5. Vanillin Biosynthetic Pathways
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