Biotechnological Advances in Vanillin Production: From Natural Vanilla to Metabolic Engineering Platforms
Vanillin, an aromatic aldehyde, is one of the most popular flavors worldwide, extensively used in the food, cosmetics, pharmaceutical, and agrochemical industries. Despite its widespread use, less than 1% of the total vanillin production is natural, with the majority being synthesized chemically. Wh...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
|
| Series: | BioChem |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-6411/4/4/17 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|