Techniques for the recovery of volatile aroma compounds from biochemical broth: A review-Reference-Cited by-同舟云学术

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Techniques for the recovery of volatile aroma compounds from biochemical broth: A review

Published:2018-03-22 Issue:3 Volume:33 Page:203-216
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Lukin Ilya¹,Merz Juliane¹,Schembecker Gerhard¹

Affiliation:

1. Laboratory of Plant and Process Design; Department of Biochemical and Chemical Engineering; TU Dortmund University; Dortmund Germany

Funder

Bundesministerium für Wirtschaft und Technologie

Federal Republic of Germany

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference112 articles.

1. Instrumental Methods of Analysis

2. Chemistry of Essential Oils

3. The flavour and fragrance industry: serving a global market;Somogyi;Chem Ind,1996

4. Leffingwell and Associates 2010-2014 Flavor & fragrance industry leaders http://www.leffingwell.com/top

5. BCC Research Global Market for Flavor and Fragrance to Reach $33.5 Billion by 2019 http://www.bccresearch.com/pressroom/chm/global

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4. In Situ Product Recovery of β-Ionone from a Fermentation Broth: Computational Solvent Selection and Process Design of Its Extraction and Purification;ACS Sustainable Chemistry & Engineering;2023-06-07

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