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[Developments in Food Science] Flavour Science - Recent Advances and Trends Volume 43 || Influence of pH and carbon source on the production of vanillin from ferulic acid by Streptomyces setonii ATCC 39116
✍ Scribed by Gunnarsson, Nina
- Book ID
- 120176541
- Publisher
- Elsevier
- Year
- 2006
- Tongue
- English
- Weight
- 222 KB
- Category
- Article
- ISBN
- 0444527427
- ISSN
- 0167-4501
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