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Vanilla curing under laboratory conditions
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title
Vanilla curing under laboratory conditions
(English)
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author
Rob Verpoorte
series ordinal
3
object named as
Rob Verpoorte
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Marcus Johannes Wilhelmus Dignum
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1
object named as
Mark J.W Dignum
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Josef Kerler
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2
object named as
Josef Kerler
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publication date
November 2002
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published in
Food Chemistry
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volume
79
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issue
2
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page(s)
165-171
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cites work
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900125-5
retrieved
7 January 2021
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VANILLA PRODUCTION: TECHNOLOGICAL, CHEMICAL, AND BIOSYNTHETIC ASPECTS
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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900125-5
retrieved
7 January 2021
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beta-Glucosidase and peroxidase stability in crude enzyme extracts from green beans of Vanilla planifolia Andrews
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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900125-5
retrieved
7 January 2021
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Purification and characterisation of strictosidine β-d-glucosidase from Catharanthus roseus cell suspension cultures
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reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900125-5
retrieved
7 January 2021
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Effects of elicitation on different metabolic pathways in Catharanthus roseus (L.)G.Don cell suspension cultures
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reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900125-5
retrieved
7 January 2021
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inferred from DOI database lookup
Microorganisms with a taste for vanilla: microbial ecology of traditional Indonesian vanilla curing
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900125-5
retrieved
7 January 2021
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Identifiers
DOI
10.1016/S0308-8146(02)00125-5
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