IMPACT-COMPOUNDS AND STRATEGIES FOR THEIR BIOTECHNOLOGICAL SYNTHESIS

被引：1

作者：

DRAWERT, F

机构：

[1] Institut für Lebensmitteltechnologie und Analytische Chemie der, TU-München-Weihenstephan, Weihenstephan

来源：

FOOD BIOTECHNOLOGY | 1990年 / 4卷 / 01期

关键词：

Alcohols - Biotechnology - Chemicals--Production - Flavors and Fragrances;

D O I：

10.1080/08905439009549717

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The consumer requests for foodstuffs with characteristic and Intense flavourresulted in an increased demand of the food industry for natural flavour compounds. In view of their great importance a biotechnological production seems reasonable. Strategies for the biosynthesis of flavours are presented and some applications are given by way of example. © 1990, Taylor & Francis Group, LLC. All rights reserved.

引用

页码：25 / 37

页数：13

共 14 条

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[2]

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[4]

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[10]

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