Efficient Enzymatic Preparation of Flavor Esters in Water-Reference-Cited by-同舟云学术

Efficient Enzymatic Preparation of Flavor Esters in Water

Published:2019-05-17 Issue:23 Volume:67 Page:6517-6522
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Perdomo Igor Chiarelli¹,Gianolio Stefania¹,Pinto Andrea¹^ORCID,Romano Diego¹,Contente Martina Letizia¹²,Paradisi Francesca²^ORCID,Molinari Francesco¹^ORCID

Affiliation:

1. Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Mangiagalli 25, 20133 Milan, Italy

2. School of Chemistry, University of Nottingham, University Park, Nottingham NG7 2RD, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b01790

Reference29 articles.

1. Biotechnology of flavours—the next generation

2. Sabisch, M.; Smith, D. The complex regulatory landscape for natural flavor ingredients. Sigma-Aldrich. https://www.sigmaaldrich.com/technical-documents/articles/white-papers/flavors-and-fragrances/natural-flavor-ingredients-regulations.html (accessed 2018).

3. Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology

4. Biotechnological Production of Methyl-Branched Aldehydes

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