Biotechnology in Flavor Production - Havkin-Frenkel, Daphna 1951- (Wiley Blackwell, 2016)
Biotechnology in Flavor Production; Contributors; Preface; Chapter 1. The development of yeast strains as tools for adjusting the flavor of fermented beverages to market specifications / Jan H. Swiegers, Sofie M.G. Saerens and Isak S. Pretorius; Chapter 2. Biotechnology of flavor production in dairy products / Bart C. Weimer, Sweta Rajan and Balasubramanian Ganesan; Chapter 3. Biotechnological production of vanillin / Daphna Havkin-Frenkel and Faith C. Belanger; Chapter 4. Plant cell culture as a source of valuable chemicals / Chee-Kok Chin