Subtitle:

Some aspects of flavour compounds biotechnology

Publisher:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstract:

The examples of advances in flavour compounds biotechnology, particulary the biosynthesis conditions and biochemistry of the derivatives of esters, lactones, pyrazines, carbonyles, terpenes and ionones, and their influence on the food products quality has been presented.Additionally, the role of microorganisms and enzymes in the flavour compounds formation has beendescribed.

Relation:

Biotechnologia, vol.12, 2 (1991)-.

Volume:

12

Issue:

2

Start page:

28

End page:

35

Detailed Resource Type:

Article

Format:

application/pdf

Resource Identifier:

0860-7796 ; oai:rcin.org.pl:181615 ; IChB B-09

Source:

Library of Institute of Bioorganic Chemistry PAS

Language:

pol

Language of abstract:

eng

Temporal coverage:

1988-2010

Rights:

Creative Commons Attribution BY-SA 4.0 license

Terms of use:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitizing institution:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Original in:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Projects co-financed by:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Access:

Open