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Natural flavor biosynthesis by lipase in fermented milk using in situ produced ethanol
ABSTRACT: Many flavoring agents on the market are extracted from natural sources or synthesized chemically. Due to the disadvantages of both methods, biotechnology is becoming a promising alternative. In this study, short chain ethyl esters with fruity notes were biosynthesized in UHT whole milk via...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8021648/ https://ncbi.nlm.nih.gov/pubmed/33897022 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04697-8 |
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