Advances in the sustainable biosynthesis of valuable terpenoid flavor compounds and precursors in micro-organisms
Abstract Renowned for their distinctive aromas, terpenoid flavor compounds and their precursors are widely used in medicine, food, and the flavor and fragrance industries. Rapid advances in synthetic biology, including the modification of microbial chassis cells, the design of synthetic pathways for...
שמור ב:
| Principais autores: | , , , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
BMC
2025-09-01
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| סדרה: | Biotechnology for Biofuels and Bioproducts |
| נושאים: | |
| גישה מקוונת: | https://doi.org/10.1186/s13068-025-02699-2 |
| תגים: |
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