Titlebook: Biotechnology of Aroma Compounds; R. G. Berger (Volume Editor),W. Babel,C. Wandrey Book 1997 Springer-Verlag Berlin Heidelberg 1997 Bioche

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書目名稱Biotechnology of Aroma Compounds影響因子(影響力)




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書目名稱Biotechnology of Aroma Compounds網(wǎng)絡(luò)公開度




書目名稱Biotechnology of Aroma Compounds網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱Biotechnology of Aroma Compounds被引頻次




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strdulate

Combining the technical push and the business pull for natural flavours,e to illustrate in this paper. These include manufacturing, regulatory, patenting, product labelling, raw materials supply and quality, applications and formulation factors that help make this such a challenging and fascinating area to work in. This close interrelationship of scientific and market f

參考書目

Prospects for the bioengineering of isoprenoid biosynthesis,although relevant work related to other isoprenoids is also considered when it can provide useful insights. Finally, building upon this understanding of essential oil isoprenoid biosynthesis, several approaches to the bioengineering of isoprenoid metabolism are considered.

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預(yù)測

Special transformation processes using fungal spores and immobilized cells,duction of methyl ketones of spores of ., the hydroxylation of β-ionone by immobilized . cells, and the production of alkyl pyrazines by bacterial in liquid and solid media. For each of these processes, the analysis of limiting steps—biological and/or physico-chemical—is presented and the significan

GRATE

Combining the technical push and the business pull for natural flavours, and especially how the market pull and technical push dynamics can be effectively integrated. After all, it is consumers‘ insistent demand for ‘natural flavours’ and other food ingredients, and also for environmentally friendly products and “green” processes in general, that has greatly stimulated

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