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Biotechnology Enters Its Next Phase
Posted: August 25, 2014, from the September 2014 issue of P&F magazine.
This article explores biotechnology as it pertains to flavor and fragrance ingredients such as nootkatone and valencene, patchouli, farnesene-derived materials, vanillin, saffron, steviol glycosides and more.
This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.