The effect of temperature on ferulic acid production by Aspergillus fumigatus (F01) from sago bark for generating biovanillin
Vanilla (4-Hydroxy-3-methoxybenzaldehyde) most commonly used as food flavouring agents. The demand for natural vanillin especially the amount of natural vanillin available that extracted from the vanillin pods is high. This has led to the investigation of alternative ways for the production of this...
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| Format: | Final Year Project Report |
| Language: | English English |
| Published: |
Universiti Malaysia Sarawak, (UNIMAS)
2015
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| Online Access: | http://ir.unimas.my/id/eprint/11416/1/Fatin.pdf http://ir.unimas.my/id/eprint/11416/4/Fatin%20Saiyidah%20Ahmad%20Nordin%20ft.pdf http://ir.unimas.my/id/eprint/11416/ |
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