TY  - BOOK
AU  - Frenkel, Daphna Havkin(ED.)
AU  - Dudai, Nativ(ED.)
TI  - Biotechnology in Flavor Production 
SN  - 978-1-118-35406-3
U1  - 608.5 
PY  - 2016///
CY  - UK
PB  - Wiley Blackwell
KW  - The flavor of citrus fruit
KW  - Aroma as a factor in the breeding process of fresh herbs-the case of basil
KW  - Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications
KW  - Biotechnology of flavor formation in fermented dairy products
KW  - Biotechnological production of vanillin
KW  - Plant cell culture as a source of valuable chemicals
KW  - Increasing the methional content in potato through biotechnology
KW  - Flavor development
KW  - Tomato aroma: biochemistry and biotechnology
KW  - Breeding and biotechnology for flavor development in apple
KW  - Biosynthesis and perception of melon aroma
N2  - Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement.
ER  -