Some aspects of flavour compounds biotechnology
Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS
The examples of advances in flavour compounds biotechnology, particulary the biosynthesis conditions and biochemistry of the derivatives of esters, lactones, pyrazines, carbonyles, terpenes and ionones, and their influence on the food products quality has been presented.Additionally, the role of microorganisms and enzymes in the flavour compounds formation has beendescribed.
Biotechnologia, vol.12, 2 (1991)-.
0860-7796 ; oai:rcin.org.pl:181615 ; IChB B-09
Library of Institute of Bioorganic Chemistry PAS
Creative Commons Attribution BY-SA 4.0 license
Institute of Bioorganic Chemistry of the Polish Academy of Science
Institute of Bioorganic Chemistry of the Polish Academy of Science
Apr 1, 2021
Apr 1, 2021
299
https://rcin.org.pl/publication/215172
Edition name | Date |
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Wybrane zagadnienia z biotechnologii składników aromatotwórczych | Apr 1, 2021 |
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