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Breeding and biotechnology for flavor development in apple (MalusĂ—domesticaBorkh.)

Chapter published 19 Jul 2016 in Biotechnology in Flavor Production on pages 264 to 280

Authors: Susan K. Brown

Aroma as a factor in the breeding process of fresh herbs - the case of basil

Chapter published 19 Jul 2016 in Biotechnology in Flavor Production on pages 32 to 61

Authors: Nativ Dudai, Faith C. Belanger

Increasing the methional content in potato through biotechnology

Chapter published 19 Jul 2016 in Biotechnology in Flavor Production on pages 211 to 220

Authors: Rong Di

Biotechnology of flavor formation in fermented dairy products

Chapter published 19 Jul 2016 in Biotechnology in Flavor Production on pages 133 to 164

Authors: Balasubramanian Ganesan, Bart C. Weimer

Tomato aroma: biochemistry and biotechnology

Chapter published 19 Jul 2016 in Biotechnology in Flavor Production on pages 243 to 263

Authors: Rachel Davidovich-Rikanati, Yaron Sitrit, Yaakov Tadmor, Eran Pichersky, Natalia Dudareva, Efraim Lewinsohn

Front Matter

Chapter published 19 Jul 2016 in Biotechnology in Flavor Production on pages i to xvi

Supplemental Images

Chapter published 19 Jul 2016 in Biotechnology in Flavor Production on pages 1 to 8

Index

Chapter published 19 Jul 2016 in Biotechnology in Flavor Production on pages 307 to 314

Plant cell culture as a source of valuable chemicals

Chapter published 19 Jul 2016 in Biotechnology in Flavor Production on pages 193 to 210

Authors: Chee-Kok Chin

Biotechnological production of vanillin

Chapter published 19 Jul 2016 in Biotechnology in Flavor Production on pages 165 to 192

Authors: Daphna Havkin-Frenkel, Faith C. Belanger