香気物質とバイオテクノロジー
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概要
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The flavour of many foods are formed as a result of the action of microorganisms or enzymes. Some studies have been carried out on the formation of flavour and fragrance materials using microorganism, enzymes and tissus cultures. <BR>In this review, some of these studies are shown, and furthermore, the future contributions of biotechnology to this field are also described.
- 社団法人 日本油化学会の論文