Effect of pH on ferulic acid production from sago bark by ceratocystis paradoxa for generating biovanillin
Vanillin is one ofthe most important and broadly utilised flavour chemicals in the food industry, as well as the major component of vanilla. In order to ensure a continuous supply of vanillin in low cost, a study focussing on biovanillin production by generating ferulic acid (FA) from agricultural-b...
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| Format: | Project Report |
| Language: | English English |
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Universiti Malaysia Sarawak, (UNIMAS)
2015
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| Online Access: | http://ir.unimas.my/10615/ http://ir.unimas.my/10615/1/Effect%20of%20pH%20on%20Ferulic%20Acid%20Production%20From%20Sago%20Bark%20By%20Ceratocystis%20paradoxa%20for%20Generating%20Biovanillin%20%2824pgs%29.pdf http://ir.unimas.my/10615/2/Effect%20of%20pH%20on%20Ferulic%20Acid%20Production%20From%20Sago%20Bark%20By%20Ceratocystis%20paradoxa%20for%20Generating%20Biovanillin%20%28fulltext%29.pdf |
Internet
http://ir.unimas.my/10615/http://ir.unimas.my/10615/1/Effect%20of%20pH%20on%20Ferulic%20Acid%20Production%20From%20Sago%20Bark%20By%20Ceratocystis%20paradoxa%20for%20Generating%20Biovanillin%20%2824pgs%29.pdf
http://ir.unimas.my/10615/2/Effect%20of%20pH%20on%20Ferulic%20Acid%20Production%20From%20Sago%20Bark%20By%20Ceratocystis%20paradoxa%20for%20Generating%20Biovanillin%20%28fulltext%29.pdf