Bio-oxidation of Terpenes: An Approach for the Flavor Industry

ADVERTISEMENT RETURN TO ISSUEPREVReviewBio-oxidation of Terpenes: An Approach for the Flavor IndustryJuliano Lemos Bicas*, Ana Paula Dionísio, and Gláucia Maria PastoreView Author Information Laboratório de Bioaromas, Departamento de Ciência de Alimentos, FEA − UNICAMP, Rua Monteiro Lobato, 80 Campinas − SP, Brasil, CEP: 13083-862, Caixa Postal 6121* E-mail: [email protected]Cite this: Chem. Rev. 2009, 109, 9, 4518–4531Publication Date (Web):July 31, 2009Publication History Received26 February 2008Published online31 July 2009Published inissue 9 September 2009https://pubs.acs.org/doi/10.1021/cr800190yhttps://doi.org/10.1021/cr800190yreview-articleACS PublicationsCopyright © 2009 American Chemical SocietyRequest reuse permissionsArticle Views6942Altmetric-Citations143LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstract