The Use of Natural Fatty Acids for the Biotechnological Production of Natural Flavour Compounds: Application to Ethyl trans-2,cis-4-decadienoate
Natural flavour compounds can be obtained by a number of processes, one of the most important of which is the enzymatic conversion of natural substrates. The immobilised lipase from the yeast Candida antarctica, is capable of transesterifying Stillingia oil in the presence of ethanol, ther...
| Main Authors: | , , |
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| Format: | Article |
| Language: | deu |
| Published: |
Swiss Chemical Society
2001-05-01
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| Series: | CHIMIA |
| Subjects: | |
| Online Access: | https://www.chimia.ch/chimia/article/view/3427 |