Microbially produced flavors and fragrances

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Detalles Bibliográficos
Autor principal:	Lawrence P. Wackett
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	Biotechnology TP248.13-248.65
Acceso en línea:	https://doaj.org/article/98ce91afdb97480680697d4a125cde33
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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spelling	oai:doaj.org-article:98ce91afdb97480680697d4a125cde332021-11-18T15:39:53ZMicrobially produced flavors and fragrances1751-791510.1111/1751-7915.13961https://doaj.org/article/98ce91afdb97480680697d4a125cde332021-11-01T00:00:00Zhttps://doi.org/10.1111/1751-7915.13961https://doaj.org/toc/1751-7915Lawrence P. WackettWileyarticleBiotechnologyTP248.13-248.65ENMicrobial Biotechnology, Vol 14, Iss 6, Pp 2711-2712 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Biotechnology TP248.13-248.65
spellingShingle	Biotechnology TP248.13-248.65 Lawrence P. Wackett Microbially produced flavors and fragrances
format	article
author	Lawrence P. Wackett
author_facet	Lawrence P. Wackett
author_sort	Lawrence P. Wackett
title	Microbially produced flavors and fragrances
title_short	Microbially produced flavors and fragrances
title_full	Microbially produced flavors and fragrances
title_fullStr	Microbially produced flavors and fragrances
title_full_unstemmed	Microbially produced flavors and fragrances
title_sort	microbially produced flavors and fragrances
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/98ce91afdb97480680697d4a125cde33
work_keys_str_mv	AT lawrencepwackett microbiallyproducedflavorsandfragrances
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