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Production of cinnamic and p-hydroxycinnamic acid from sugar mixtures with engineered Escherichia coli
BACKGROUND: The aromatic compounds cinnamic acid (CA) and p-hydroxycinnamic acid (pHCA) are used as flavoring agents as well as precursors of chemicals. These compounds are present in plants at low concentrations, therefore, complex purification processes are usually required to extract the product....
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| Publicado no: | Microb Cell Fact |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BioMed Central
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4305220/ https://ncbi.nlm.nih.gov/pubmed/25592545 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12934-014-0185-1 |
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