Production Of Citronellol As An Artificial Flavour Using Whole Cell Saccharomyces Cerevisiae : Design Of A Continuous Closed-Gas-Loop Bioreactor For Biotransformation (CCGLBB).

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dc.contributor.authorUzir, Hekarl
dc.date.accessioned2017-09-11T04:10:26Z
dc.date.available2017-09-11T04:10:26Z
dc.date.issued2008
dc.description.abstractThe production of artificial flavors with highly chemo-, regio and stereo specific compounds has become an important requirement in food industry. Production of artificial flavors by chemical catalysis has been used previously in converting a reactant into a useful product as a substitute to the natural sources. Penghasilan perasa timan yang mempunyai sifat kemo, regio dan stereo spesifik yang tinggi telah menjadi keutamaan dalam industri makanan kini. Penghasilan perasa tiruan melalui kaedah kimia telah lama digunakan dalam menukarkan reaktan kepada produk yang berguna sebagai satu alternatif kepada pengekstrakan daripada sumber asal.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/4577
dc.subjectPerasa tiruanen_US
dc.subjectBioflavouren_US
dc.subjectBiotransformasien_US
dc.subjectBiotransformationen_US
dc.titleProduction Of Citronellol As An Artificial Flavour Using Whole Cell Saccharomyces Cerevisiae : Design Of A Continuous Closed-Gas-Loop Bioreactor For Biotransformation (CCGLBB).en_US
dc.typeTechnical Reporten_US
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