Add to ORKGINRA, Documentation du Centre, Domaine Saint Paul, Site Agroparc, 84914 Avignon cedex 9International audienc
Vanillin is one of the most important flavors in the food industry and there is great interest in it...
The combined effects of initial ferulic acid concentration (S0) and biomass concentration (X0) on va...
Aromatic flavors production via biotechnological routes is of great interest as the products can be ...
*INRA, Documentation du Centre, Domaine St Paul, Site Agroparc, 84914 Avignon cedex 9 Diffusion du d...
* INRA, URD, Domaine St Paul, Site Agroparc, 84914 Avignon cedex 9 Diffusion du document : INRA, URD...
none4noAgro-industrial wastes are a low-cost and sustainable resource for the production of both bul...
Poster * INRA, Documentation, Domaine St Paul, Site Agroparc, 84914 Avignon cedex 9 Diffusion du doc...
Ability of 10 fungi strains for the degradation of ferulic acid and production of vanillic acid was ...
Biotechnological processes for the production of vanillin from substrates of natural origin are gett...
Several agro-industrial wastes (as chestnut and pistachio shells, grass, leaf fruit, vine leaf, and,...
Vanillin production from ferulate was studied using different recombinant strains of Escherichia col...
*INRA, Documentation du Centre, Domaine Saint Paul, Site Agroparc, 84914 Avignon cedex 9 Diffusion d...
Vanillin is the molecule responsible for the well-known vanilla aroma, and therefore one of the most...
none6Several studies have been recently focused on the production of specialty chemicals such as fla...
The ester-linked ferulic acid of wheat bran and sugar beet pulp can be converted to vanillin using b...
Vanillin is one of the most important flavors in the food industry and there is great interest in it...
The combined effects of initial ferulic acid concentration (S0) and biomass concentration (X0) on va...
Aromatic flavors production via biotechnological routes is of great interest as the products can be ...
*INRA, Documentation du Centre, Domaine St Paul, Site Agroparc, 84914 Avignon cedex 9 Diffusion du d...
* INRA, URD, Domaine St Paul, Site Agroparc, 84914 Avignon cedex 9 Diffusion du document : INRA, URD...
none4noAgro-industrial wastes are a low-cost and sustainable resource for the production of both bul...
Poster * INRA, Documentation, Domaine St Paul, Site Agroparc, 84914 Avignon cedex 9 Diffusion du doc...
Ability of 10 fungi strains for the degradation of ferulic acid and production of vanillic acid was ...
Biotechnological processes for the production of vanillin from substrates of natural origin are gett...
Several agro-industrial wastes (as chestnut and pistachio shells, grass, leaf fruit, vine leaf, and,...
Vanillin production from ferulate was studied using different recombinant strains of Escherichia col...
*INRA, Documentation du Centre, Domaine Saint Paul, Site Agroparc, 84914 Avignon cedex 9 Diffusion d...
Vanillin is the molecule responsible for the well-known vanilla aroma, and therefore one of the most...
none6Several studies have been recently focused on the production of specialty chemicals such as fla...
The ester-linked ferulic acid of wheat bran and sugar beet pulp can be converted to vanillin using b...
Vanillin is one of the most important flavors in the food industry and there is great interest in it...
The combined effects of initial ferulic acid concentration (S0) and biomass concentration (X0) on va...
Aromatic flavors production via biotechnological routes is of great interest as the products can be ...