Effect of moisture content on biovanillin production by Aspergillus niger using sago bark via solid state fermentation
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the important flavoring and aromatic agents which is extracted from the orchid vanilla planifolia, vannila tahitiensis, and vanilla pompon. However, natural vanillin covers less than 1% of its total demand which obtained from vanilla pod. Thus, the muc...
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| Format: | Final Year Project Report / IMRAD |
| Language: | English |
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Universiti Malaysia Sarawak, (UNIMAS)
2016
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| Online Access: | http://ir.unimas.my/id/eprint/15356/ http://ir.unimas.my/id/eprint/15356/1/Rima%20Fatira%20ft.pdf |