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Characterization of Two Streptomyces Enzymes That Convert Ferulic Acid to Vanillin
Production of flavors from natural substrates by microbial transformation has become a growing and expanding field of study over the past decades. Vanillin, a major component of vanilla flavor, is a principal flavoring compound used worldwide. Streptomyces sp. strain V-1 is known to be one of the mo...
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| Main Authors: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Public Library of Science
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3696112/ https://ncbi.nlm.nih.gov/pubmed/23840666 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0067339 |
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