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

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Book chapter focuses on applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria.
Original languageEnglish
Title of host publicationMicrobial Production of Food Ingredients, Enzymes and Nutraceuticals
EditorsB. McNeil, D. Archer, I. Giavasis, L. Harvey
Publication statusPublished - Mar 2013

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Keywords

  • food ingredients
  • bacteria
  • enzymes and nutraceuticals by

Cite this

Hoskisson, P. (2013). Applying systems and synthetic biology approaches to the production of food ingredients, enzymes and nutraceuticals by bacteria. In B. McNeil, D. Archer, I. Giavasis, & L. Harvey (Eds.), Microbial Production of Food Ingredients, Enzymes and Nutraceuticals