Biotechnological production of vanillin-Reference-Cited by-同舟云学术

Biotechnological production of vanillin

Published:2016-07-19 Issue: Volume: Page:165-192
ISSN:
Container-title:Biotechnology in Flavor Production
language:
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Author:

Havkin-Frenkel Daphna¹,Belanger Faith C.²

Affiliation:

1. Department of Plant Pathology and Biology, Rutgers; The State University of New Jersey, Foran Hall, Cook College; New Brunswick New Jersey USA

2. Department of Plant Biology and Pathology; School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey; New Brunswick New Jersey USA

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118354056.ch5/fullpdf

Reference93 articles.

1. Flavor characterization of different varieties of vanilla beans;Adedji;Perfumer & Flavorist,1993

2. Bala , K. 2003 Natural vanilla in the U.S. and flavor chemistry

3. Vanillin production using metabolically engineered Escherichia coli under non-growing conditions;Barghini;Microbial Cell Factories,2007

4. An Aspergillus niger esterase (ferulic acid esterase III) and a recombinant Pseudomonas fluorescens subsp. cellulosa esterase (XylD) release a 5-5' ferulic dehydrodimer (diferulic acid) from barley and wheat cell walls;Bartolomé;Applied and Environmental Microbiology,1997

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