Prospecting the Potential of Agroresidues as Substrate for Microbial Flavor Production
With the growing consumer demand for natural food products, including food flavors, efforts toward identifying biotechnological interventions for their production have increased tremendously. The present paper reviews the production of flavor compounds by microbial biosynthesis or biotransformation,...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Frontiers Media S.A.
2020-02-01
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| Col·lecció: | Frontiers in Sustainable Food Systems |
| Matèries: | |
| Accés en línia: | https://www.frontiersin.org/article/10.3389/fsufs.2020.00018/full |
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