In vitro transformation of Capsicum frutescens for the production of vanillin
The need for an alternative approach to the production of vanillin that is generally regarded as safe and “natural” is receiving much attention in the current market trend. This is due to the high market price of natural vanilla extract compared to cheap synthetic vanillin (a major flavouring comp...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2017
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| Online Access: | https://eprints.nottingham.ac.uk/43824/ |