Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid
Background: Natural 2-phenylethanol (2-PE) is an important flavoring that emits the aroma of roses. During biotransformation, the aroma quality of natural 2-PE is affected by its main by-products, which include butanol, isobutyric acid, butyric acid, and isovaleric acid. Thus, controlling undesirabl...
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| Автори: | , , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Elsevier
2015-07-01
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| Серія: | Electronic Journal of Biotechnology |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S0717345815000664 |
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