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

Hoskisson, Paul; McNeil, B. and Archer, D. and Giavasis, I. and Harvey, L., eds. (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

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Abstract

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