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Vanillin biotechnology: the perspectives and future.

The Journal of the Science of Food and Agriculture, 2018
The biotechnological production of fragrances is a recent trend that has expanded rapidly in the last two decades. Vanillin is the second most popular flavoring agent after saffron and is extensively used in various applications, e.g., as a food additive
G. Banerjee, Pritam Chattopadhyay
semanticscholar   +1 more source

National Center for Biotechnology Information

Springer Reference Medizin, 2019

semanticscholar   +1 more source

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