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Aroma compounds production by solid state fermentation,importance of in situ gas-phase recovery systems |
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| Authors: | Try Sophal Voilley Andrée Chunhieng Thavarith De-Coninck Joëlle Waché Yves |
| Affiliation: | 1.Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, 1 Esplanade Erasme, F-21000, Dijon, France ;2.Department of Chemical Engineering and Food Technology, Institute of Technology of Cambodia, Russian Federation Blvd, P.O. Box 86, Phnom Penh, Cambodia ;3.Network Tropical Fermentation, Phnom Penh, Cambodia ;4.Welience-Plateform for Development in Biotechnology, SATT GRAND EST, 17 rue Sully, 21065, Dijon, France ;5.Network Tropical Fermentation, Dijon, France ; |
| Abstract: | Applied Microbiology and Biotechnology - Flavour and fragrance compounds are extremely important for food, feed, cosmetic and pharmaceutical industries. In the last decades, due to the... |
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