Natural flavourings from biotechnology for foods and beverages-Reference-Cited by-同舟云学术

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Natural flavourings from biotechnology for foods and beverages

Published:2012 Issue: Volume: Page:231-259
ISSN:
Container-title:Natural Food Additives, Ingredients and Flavourings
language:
Short-container-title:

Author:

Paula Dionísio A.,Molina G.,Souza de Carvalho D.,dos Santos R.,Bicas J.L.,Pastore G.M.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/L259770227245880.pdf

Reference124 articles.

1. Obtención de aromatizantes mediante biotransformación del limoneno por Pseudomonas aeruginosa;Acosta;Alimentaria,1996

2. ‘Bioconversion of alpha-pinene to verbenone by resting cells of Aspergillus nigef;Agrawal;Applied Microbiology and Biotechnology,2000

3. Natural flavors produced by biotechnological processing;Armstrong,1989

4. Common Fragance and Flavor Materials Preparation, Properties and Uses;Bauer,2001

5. Biotechnological production of vanillin;Benz,1996

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