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Volumn 136, Issue 33, 2014, Pages 11644-11654

Synthesis and accumulation of aromatic aldehydes in an engineered strain of escherichia coli

Author keywords

[No Author keywords available]

Indexed keywords

AROMATIC COMPOUNDS; AROMATIZATION; BIOCHEMISTRY; BIOSYNTHESIS; DRUG PRODUCTS; ENCODING (SYMBOLS); ENZYME ACTIVITY; ESCHERICHIA COLI; GENES; GLUCOSE;

EID: 84906330621     PISSN: 00027863     EISSN: 15205126     Source Type: Journal    
DOI: 10.1021/ja506664a     Document Type: Article
Times cited : (246)

References (70)
  • 5
    • 85133993998 scopus 로고    scopus 로고
    • 1.16 Microbial Biotechnology of Food Flavor Production
    • 2nd ed. Pometto, A. Shetty, K. Paliyath, G. Levin, R. CRC Press: Boca Raton, FL
    • Feron, G.; Wache, Y. 1.16 Microbial Biotechnology of Food Flavor Production. In Food Biotechnology, 2nd ed.; Pometto, A.; Shetty, K.; Paliyath, G.; Levin, R., Eds.; CRC Press: Boca Raton, FL, 2006; p 407.
    • (2006) Food Biotechnology , pp. 407
    • Feron, G.1    Wache, Y.2
  • 27
    • 84906332285 scopus 로고    scopus 로고
    • Food and Drug Administration, Department of Health and Human Services 21 CFR 184.1685.
    • Food and Drug Administration, Department of Health and Human Services 21 CFR 184.1685. 2012.
    • (2012)
  • 28
    • 0037027536 scopus 로고    scopus 로고
    • Microbial aldo-keto reductases
    • Ellis, E. M. Microbial aldo-keto reductases FEMS Microbiol. Lett. 2002, 216, 123
    • (2002) FEMS Microbiol. Lett. , vol.216 , pp. 123
    • Ellis, E.M.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.