Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans

The market value of vanilla is constantly growing, as it is the aroma most appreciated by consumers worldwide. The key component of the aroma of vanilla beans is vanillin, which can be directly extracted from the plant, produced by chemical synthesis, or by bioconversion of natural precursors. Due t...

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Detalles Bibliográficos
Autores principales: Hadj Saadoun, Jasmine, Levante, Alessia, Ferrillo, Antonio, Trapani, Francesca, Bernini, Valentina, Galaverna, Gianni, Neviani, Erasmo, Lazzi, Camilla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9161551/
https://www.ncbi.nlm.nih.gov/pubmed/35662951
http://dx.doi.org/10.3389/fnut.2022.858716

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9161551/
https://www.ncbi.nlm.nih.gov/pubmed/35662951
http://dx.doi.org/10.3389/fnut.2022.858716

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