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Improved vanillin production in baker's yeast through in silico design
BACKGROUND: Vanillin is one of the most widely used flavouring agents, originally obtained from cured seed pods of the vanilla orchid Vanilla planifolia. Currently vanillin is mostly produced via chemical synthesis. A de novo synthetic pathway for heterologous vanillin production from glucose has re...
में बचाया:
| मुख्य लेखकों: | , , , , , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
BioMed Central
2010
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2992047/ https://ncbi.nlm.nih.gov/pubmed/21059201 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1475-2859-9-84 |
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