Effect of pH on ferulic acid production from sago bark by ceratocystis paradoxa for generating biovanillin

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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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Bibliographic Details
Main Author:	Nurafira, Aton
Format:	Final Year Project Report / IMRAD
Language:	English English
Published:	Universiti Malaysia Sarawak, (UNIMAS) 2015
Subjects:	GE Environmental Sciences QD Chemistry
Online Access:	http://ir.unimas.my/id/eprint/10615/ http://ir.unimas.my/id/eprint/10615/1/Nurafira.pdf http://ir.unimas.my/id/eprint/10615/2/Nurafira%20full.pdf

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