Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria

Hoskisson, Paul (2013) Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria. In: Microbial Production of Food Ingredients, Enzymes and Nutraceuticals. Woodhead Publishing. ISBN 978 0 85709 343 1

Full text not available in this repository.Request a copy from the Strathclyde author

Abstract

Book chapter focuses on applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria.