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Suspended and immobilized cell cultures of Capsicum frutescens accumulated vanilla flavour metabolites (vanillin, vanillic acid and ferulic acid) when fed with isoeugenol. The addition of isoeugenol also stimulated its biotransformation to capsaicin. Maximum concentrations of vanillin accumulated at 566 μg/40 ml culture on the sixth day in isoeugenol (2.5 mM) treated cultures. This was twice the increase...
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