UID:
edocfu_9959327354602883
Format:
1 online resource (x, 214 pages, 6 unnumbered pages of plates) :
,
illustrations (some color)
ISBN:
9781444302493
,
1444302493
,
9781444302509
,
1444302507
Note:
The development of yeast strains as tools for adjusting the flavor of fermented beverages to market specifications -- Biotechnology of flavor production in dairy products -- Biotechnological production of vanillin -- Plant cell culture as a source of valuable chemicals -- Tomato aroma: biochemistry and biotechnology -- Flavour development in rice -- Breeding and biotechnology for flavoring development in apple (Malus X domestica Borkh) -- Aroma as a factor in the breeding process of fresh herbs: the case of basil -- Increasing the methional content in potato through biotechnology -- Regulatory aspects of flavor development -- traditional versus bioengineered.
Additional Edition:
Print version: Biotechnology in flavor production. Oxford ; Ames, Iowa : Blackwell, 2008 ISBN 9781405156493
Additional Edition:
ISBN 140515649X
Language:
English
Keywords:
Electronic books.
DOI:
10.1002/9781444302493
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781444302493
