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Biotechnology of Aroma Compounds

By R.G. Berger (Editor), Jan A.M.de Bont (Contribution by), P.S.J. Cheetham (Contribution by), R. Croteau (Contribution by), I.L. Gatfield (Contribution by), J.-B. Gros (Contribution by), C. Larroche (Contribution by), D.J. Leak (Contribution by), D. McCaskill (Contribution by), P. Schreier (Contribution by), A.H. Scragg (Contribution by), G.K. Skouroumounis (Contribution by), M.J. van der Werf (Contribution by), P. Winterhalter (Contribution by)
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By R.G. Berger (Editor), Jan A.M.de Bont (Contribution by), P.S.J. Cheetham (Contribution by), R. Croteau (Contribution by), I.L. Gatfield (Contribution by), J.-B. Gros (Contribution by), C. Larroche (Contribution by), D.J. Leak (Contribution by), D. McCaskill (Contribution by), P. Schreier (Contribution by), A.H. Scragg (Contribution by), G.K. Skouroumounis (Contribution by), M.J. van der Werf (Contribution by), P. Winterhalter (Contribution by)
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Discussing the biotechnology of aroma compounds, this work includes coverage of: enzymes and flavour biotechnology; glycoconjugated aroma compounds - occurence, role and biotechnological transformation; and prospects for the bioengineering of isoprenoid biosynthesis.

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