Biotechnology for Improved Foods and Flavors

Autor: GARY R. TAKEOKA, ROY TERANISHI, PATRICK J. WILLIAMS, AKIO KOBAYASHI, Daniel D. Jones, Alvin L. Young, John W. Finley, Saul Scheinbach, Chiya Kuraishi, Jiro Sakamoto, Takahiko Soeda, Eric A. Johnson, William A. Schroeder, Horace G. Cutler, Robert A. Hill, Brian G. Ward, B. Hemantha Rohitha, Alison Stewart, Hideki Masuda, Yasuhiro Harada, Kunio Tanaka, Masahiro Nakajima, Hideki Tabeta, S. Hasegaw, C. Suhayda, M. Omura, M. Berhow, Qinyun Chen, Chi-Tang Ho, Hsia-Fen Hsu, Jui-Sen Yang, M. L. Weaver, H. Timm, J. K. Lassegues, Karl-Heinz Engel, Irmgard Roling, I. Leigh Francis, Kiyoshi Hayashi, Ajay Singh, Chika Aoyagi, Atsushi Nakatani, Ken Tokuyasu, Yutaka Kashiwagi, Tadahiko Kajiwara, Kenji Matsui, Yoshihiko Akakabe, C. Kawabata, T. Komai, S. Gocho, Hiroyuki Nishimura, Yoshiaki Noma, M. Nozaki, N. Suzuki, Y. Washizu, Yukio Tamai, H. Yokoyama, H. Gausman, M. S. Allen, M. J. Lacey, S. J. Boyd, S. Grant Wyllie, David N. Leach, Youming Wang, Ron G. Buttery, Louisa C. Ling, Werner K. Blaas, Barbara Gabriel, Mathias Beckman, Markus Herderich, René Roscher, Peter S