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Biotechnical production of flavours — current status

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Understanding Natural Flavors

Abstract

Volatile flavours are considered suitable target compounds of novel biotechnologies. As most of the industrially used flavours are directly or indirectly derived from plant metabolism, this chapter will focus on the application of in vitro plant cells. Topics under discussion are exogenous substrates and cell vitality, artificial sites for the accumulation of products, nutritional improvements, the metabolism of monoterpenes and photomixotrophic cells.

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Berger, R.G. (1994). Biotechnical production of flavours — current status. In: Piggott, J.R., Paterson, A. (eds) Understanding Natural Flavors. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2143-3_12

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  • DOI: https://doi.org/10.1007/978-1-4615-2143-3_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5895-4

  • Online ISBN: 978-1-4615-2143-3

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