Present-Day Radiocarbon Content of Select Flavoring Compounds Reveals Vanillin Production Pathway
نویسندگان
چکیده
منابع مشابه
Microbial Production of Vanillin
Vanilla (4-Hydroxy-3-methoxybenzaldehyde), an aromatic flavour compound, is one of the most commonly used food flavouring agents and is extracted from pods of Vanilla planifolia. It holds tremendous industrial applications in food, pharmaceuticals, beverages, perfumes and as nutraceuticals (1). Vanillin extracted from natural sources represents less than 1% of annual market demand and has a mar...
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ژورنال
عنوان ژورنال: Radiocarbon
سال: 2013
ISSN: 0033-8222,1945-5755
DOI: 10.1017/s0033822200048724