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Bettina Saric, Verden, Germany
Web1 Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece. PMID: 23995224 DOI: 10.1007/s00253-013-5181-6 Abstract The rising trend of bioflavour synthesis by microorganisms is hindered by the high manufacturing costs, partially attributed to the cost of the starting ... WebKeywords: aroma; bioflavour; Saccharomyces cerevisiae; synthetic biology; yeast; Yeast 2.0 1. Introduction An overarching definition for the term ‘aroma compound’ is one that provides a sensorial stimulus to the olfactory senses and, in certain cases, also the gustatory senses. In literature, it read blind faith decent
Bioflavour - What Does It Mean - De Gruyter
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