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- W2488326403 abstract "The flavor and aroma of many foodstuffs are formed as a result of the action of enzymes and microorganisms. This knowledge can be exploited to obtain both complex flavor mixtures and individual flavor compounds via microbial fermentation and/or enzyme technology. Many different classes of compound can be obtained this way including esters, lactones, aldehydes, ketones and acids." @default.
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- W2488326403 date "1986-08-25" @default.
- W2488326403 modified "2023-09-27" @default.
- W2488326403 title "Generation of Flavor and Aroma Components by Microbial Fermentation and Enzyme Engineering Technology" @default.
- W2488326403 doi "https://doi.org/10.1021/bk-1986-0317.ch024" @default.
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