Microencapsulation of aroma compounds produced by Pichia fermentans
Aroma and fragrance compounds have broad applications in the food, cosmetic and pharmaceutical industries. However, these compounds are mainly produced by chemical synthesis. An alternative, sustainable and promising route for the natural production of flavour compounds is microbial transformation...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2022-03-01
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| Series: | Dyna |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/dyna/article/view/97045 |