ABSTRACT
Industrial Perspectives in the Microbial Production of Bioflavors Gustavo Molina,1,* Juliano L. Bicas,2 Érica A. Moraes,3
Mário R. Maróstica-JR3 and Gláucia M. Pastore1
1 Laboratory of Biofl avors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, State University of Campinas, R. Monteiro Lobato, 80, CEP: 13083-862, Campinas-São Paulo, Brazil.
