Production Of Citronellol As An Artificial Flavour Using Whole Cell Saccharomyces Cerevisiae : Design Of A Continuous Closed-Gas-Loop Bioreactor For Biotransformation (CCGLBB).
The production of artificial flavors with highly chemo-, regio and stereo specific compounds has become an important requirement in food industry. Production of artificial flavors by chemical catalysis has been used previously in converting a reactant into a useful product as a substitute to the nat...
| Main Authors: | , , |
|---|---|
| 格式: | Monograph |
| 出版: |
Universiti Sains Malaysia
2008
|
| 主题: |