1. The use of enzymes and microorganisms for the production of aroma compounds from lipids;Aguedo;Food Technology and Biotechnology,2004
2. In: vanilla (The green gold);Anandan,2004
3. Vanilla;Azeez,2008
4. Spices and flavouring crops–leaf and floral structures; fruits and seeds;Bagchi,2003
5. Vanillin production by Phanerochaete chrysosporium grown on green coconut agroundistrial husk in solid state fermentation;Barbosa;BioResources,2008