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Beschreibung
Combining the technical push and the business pull for natural flavours.- Enzymes and flavour biotechnology.- Glycoconjugated aroma compounds: Occurrence, role and biotechnological transformation.- Prospects for the bioengineering of isoprenoid biosynthesis.- Opportunities in microbial biotransformation of monoterpenes.- Special transformation processes using fungal spores and immobilized cells.- Biotechnological production of flavour-active lactones.- The production of aromas by plant cell cultures.
Details
| Verlag | Springer Berlin |
| Ersterscheinung | 03. Oktober 2013 |
| Maße | 23.5 cm x 15.5 cm |
| Gewicht | 446 Gramm |
| Format | Softcover |
| ISBN-13 | 9783662148280 |
| Seiten | 274 |
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