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Identification of food flavouring constituents by gas chromatography mass spectroscopy (GCMS) from microbial biotransformation of low cost terpene substrates in aspergillus niger and pseudomonas putida
George, J. (2002) Identification of food flavouring constituents by gas chromatography mass spectroscopy (GCMS) from microbial biotransformation of low cost terpene substrates in aspergillus niger and pseudomonas putida. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | food flavours, pseudomonas putida, microbial biotransformation, terpenes, gc technique |
| Subjects: | 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 29 Microbiological food > 02 Fungi |
| Divisions: | Food Microbiology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 22 Nov 2024 09:28 |
| Last Modified: | 22 Nov 2024 09:28 |
| URI: | http://ir.cftri.res.in/id/eprint/18525 |
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