In vitro transformation of Capsicum frutescens for the production of vanillin

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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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Bibliographic Details
Main Author:	Chee, Jenn Yang
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2017
Subjects:	Capsicum frutescens vanillin in vitro transformation feruloyl-CoA synthetase (fcs) CoA hydratase (ech) Amycolatopsis sp. ATCC 39116 VpVAN
Online Access:	https://eprints.nottingham.ac.uk/43824/

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