Production Of Citronellol As An Artificial Flavour Using Whole Cell Saccharomyces Cerevisiae : Design Of A Continuous Closed-Gas-Loop Bioreactor For Biotransformation (CCGLBB).

Production Of Citronellol As An Artificial Flavour Using Whole Cell Saccharomyces Cerevisiae : Design Of A Continuous Closed-Gas-Loop Bioreactor For Biotransformation (CCGLBB).

The production of artificial flavors with highly chemo-, regio and stereo specific compounds has become an important requirement in food industry. Production of artificial flavors by chemical catalysis has been used previously in converting a reactant into a useful product as a substitute to the nat...

Full description

Bibliographic Details
Main Authors: Uzir, Hekarl, Mat Don, Mashitah, Ariffin, Aimi Aishah
Format: Monograph
Published: Universiti Sains Malaysia 2008
Subjects:
TP1-1185 Chemical technology
Online Access:http://eprints.usm.my/10494/

Similar Items

Similar Items