[Developments in Food Science] Flavour Science - Recent Advances and Trends Volume 43 || Influence of pH and carbon source on the production of vanillin from ferulic acid by Streptomyces setonii ATCC 39116
Gunnarsson, NinaYear:
2006
Language:
english
Pages:
4
DOI:
10.1016/S0167-4501(06)80018-X
File:
PDF, 222 KB
english, 2006