Production of phenolic flavoring compounds from sugarcane bagasse by Lactobacillus acidophilus MTCC 10307
Bhabjit Pattnaik, Prakash Kumar Sarangi, Padan Kumar Jena, Hara Prasad Sahoo, Latika Bhatia
Topics & Concepts
Vanillic acidFerulic acidVanillinIncubationBagasseFood scienceChemistryFermentationAcetic acidChromatographyBiochemistryBiologyBiotechnologyBiochemical and biochemical processesFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities