Production of phenolic flavor compounds with cultured cells and tissues ofvanillaspecies
作者:
Heike Dörnenburg,
Dietrich Knorr,
期刊:
Food Biotechnology
(Taylor Available online 1996)
卷期:
Volume 10,
issue 1
页码: 75-92
ISSN:0890-5436
年代: 1996
DOI:10.1080/08905439609549902
出版商: Taylor & Francis Group
数据来源: Taylor
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