Recent development of phenyllactic acid: physicochemical properties, biotechnological production strategies and applications

Critical Reviews in Biotechnology - Tập 43 Số 2 - Trang 293-308 - 2023
Hao Wu1,2, Cuie Guang2, Wenli Zhang2, Wanmeng Mu3,2
1School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, 410114, China
2State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
3International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China

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