ReviewNatural flavours production: a biotechnological approach
Review articleOpen access
1986/10/01 Review article DOI: 10.1016/0167-7799(86)90190-3
Journal: Trends in Biotechnology
AbstractIn a growing world market for flavours, and one in which there is a distinct trend towards ‘natural’ compounds, the production of flavours via biotechnological processes offers a number of advantages. This review discusses how consumer choice, regulatory definitions and technical advances are combining to present opportunities for the commercial exploitation of biological technology for flavour production.
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