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...
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| Main Authors: | , , |
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| Format: | Monograph |
| Published: |
Universiti Sains Malaysia
2008
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| Subjects: | |
| Online Access: | http://eprints.usm.my/10494/ |
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