Enzymes and Flavour Biotechnology
作者： M. Menzel , P. Schreier
DOI: 10.1007/978-3-540-49339-6_22
关键词: Flavor 、 Biotechnology 、 Flavour 、 Aroma 、 Chemistry 、 Wine
摘要: Thanks to the intense research during last 20 years, flavour biotechnology is an integrated part of industrial aroma production, in which enzyme-catalysed reactions are alternative microbial-based processes. Besides production aroma, enzymes can also be used refine cheese or wine.
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