Introductory Chapter: Generation of Aromas and Flavours-Reference-Cited by-同舟云学术

Introductory Chapter: Generation of Aromas and Flavours

Published:2018-11-14 Issue: Volume: Page:
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Container-title:Generation of Aromas and Flavours
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Author:

Vilela Alice

Publisher

InTech

Link

http://www.intechopen.com/download/pdf/64056

Reference19 articles.

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2. Gupta C, Prakash D, Gupta SA. Biotechnological approach to micobial based perfumes and flavours. Journal of Microbiology & Experimentation. 2015;2(1):00034. DOI: 10.15406/jmen.2015.02.00034

3. Shimoni E, Baasov T, Ravid U, Shoham Y. Biotransformations of propenylbenzenes by an Arthrobacter sp. and its t-anethole blocked mutants. Journal of Biotechnology. 2003;105(1-2):61-70. DOI: 10.1016/S0168-1656(03)00141-X

4. Kennedy R. The Flavour Rundown: Natural vs. Artificial Flavours. 2015. Retrieved from: http://sitn.hms.harvard.edu/flash/2015/the-flavor-rundown-natural-vs-artificial-flavors/. [Accessed: August 27, 2018]

5. Gatfield IL. Generation of flavor and aroma components by microbial fermentation and enzyme engineering technology. In: Biogeneration of Aromas. American Chemical Society. Washington, DC. 1986. pp. 310-322. DOI: 10.1021/bk-1986-0317.ch024

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