Biotechnology in Flavor Production
Edited by Daphna Havkin-Frenkel and Faith C. Belanger Biotechnology can deliver complex flavours both as fermentation products and single constituents. Recent developments in transgenic research have spawned numerous studies in the use of metabolic engineeringof biosynthetic pathways to produce high-value secondary metabolites that can enhance the flavours of food products. Biotechnology is also playing an […]
