Synthetic biology for sustainable food ingredients production: recent trends · CHRIST (Deemed To Be University) Institutional Repository

Title: Synthetic biology for sustainable food ingredients production: recent trends
Description: Systems Microbiology and Biomanufacturing Vol.3 Issue.1 pp.137-149
Creator: Arun K.B.; Anoopkumar A.N.; Sindhu R.; Binod P.; Aneesh E.M.; Madhavan A.; Awasthi M.K.
Source: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85142627279&doi=10.1007%2fs43393-022-00150-3&partnerID=40&md5=65b4f950b63f96e70044eadb515bc156
Date: 2023-01-01

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Citation

Arun K.B.; Anoopkumar A.N.; Sindhu R.; Binod P.; Aneesh E.M.; Madhavan A.; Awasthi M.K., “Synthetic biology for sustainable food ingredients production: recent trends,” CHRIST (Deemed To Be University) Institutional Repository, accessed February 8, 2025, https://archives.christuniversity.in/items/show/11810.

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