Sourcing Vanillin via Fermentative Biotechnology

Authors

Harald Pichler (ORCID: https://orcid.org/0000-0001-6043-2137)
Beate Berchtold
Stefanie Schmid

Institutions

Institute of Molecular Biotechnology (AT)
Institute of Molecular Biology and Biotechnology (BG)
Austrian Centre of Industrial Biotechnology (Austria) (AT)

Publication Details

Journal: Food Technology and Biotechnology
Published: 2026-04-01
DOI: https://doi.org/10.17113/ftb.64.01.26.9445
Primary Topic: Biochemical and biochemical processes
Type: article
Field-Weighted Citation Impact: 0.00

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article

Sourcing Vanillin via Fermentative Biotechnology

Harald Pichler, Beate Berchtold, Stefanie Schmid

Apr 1, 2026

Food Technology and Biotechnology

Biochemical and biochemical processes

article

Sourcing Vanillin via Fermentative Biotechnology

Harald Pichler, Beate Berchtold, Stefanie Schmid

April 1, 2026article en

Abstract

No abstract available for this paper.

Food Technology and BiotechnologyVol. 64(1)

Institute of Molecular Biotechnology (AT), Institute of Molecular Biology and Biotechnology (BG), Austrian Centre of Industrial Biotechnology (Austria) (AT)

Responsible consumption and production

Openalex Percentile: Top 36%

Biochemical and biochemical processes

DOI Open Access PDF OpenAlex

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