Bioflavours and fragrances via fermentation and biocatalysis

By E. Vandamme, W. Soetaert. 2002

166 citations recorded by the source corpus.

Subfields: Biochemistry, Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/9d253b790cf7a627f5f905c25865d992dc3e3f9a

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1. Chandra L. Richter
2. M. Hirst

Citations in the corpus

• Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations (2016, background): “Today, fermentation is used to produce specific metabolites used in the beverage, food, cosmetic, medical, and biofuel industries (Vandamme and Soetaert 2002).”