Biotechnological production of vanillin using immobilized enzymes.

Abstract

Vanillin is an important and popular plant flavor, but the amount of this compound available from plant sources is very limited. Biotechnological methods have high potential for vanillin production as an alternative to extraction from plant sources. Here, we report a new approach using immobilized enzymes for the production of vanillin. The recently… (More)
DOI: 10.1016/j.jbiotec.2016.12.021

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