Details
| Originalsprache | Englisch |
|---|---|
| Titel des Sammelwerks | Current topics in flavor chemistry & biology |
| Untertitel | The proceedings of the 10th Wartburg Symposium on Flavor Chemistry and Biology, held in Eisenach, Germany on April 16th-April 19th, 2013 |
| Erscheinungsort | Freising |
| Seiten | 123-129 |
| Publikationsstatus | Veröffentlicht - 2013 |
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Enzymatic hydroxylation of L-leucine and L-isoleucine: A key step to natural lactones. / Krings, Ulrich; Lanfermann, Isabel; Schopp, Silke et al.
Current topics in flavor chemistry & biology: The proceedings of the 10th Wartburg Symposium on Flavor Chemistry and Biology, held in Eisenach, Germany on April 16th-April 19th, 2013. Freising, 2013. S. 123-129.
Current topics in flavor chemistry & biology: The proceedings of the 10th Wartburg Symposium on Flavor Chemistry and Biology, held in Eisenach, Germany on April 16th-April 19th, 2013. Freising, 2013. S. 123-129.
Publikation: Beitrag in Buch/Bericht/Sammelwerk/Konferenzband › Aufsatz in Konferenzband › Forschung
Krings, U, Lanfermann, I, Schopp, S & Berger, RG 2013, Enzymatic hydroxylation of L-leucine and L-isoleucine: A key step to natural lactones. in Current topics in flavor chemistry & biology: The proceedings of the 10th Wartburg Symposium on Flavor Chemistry and Biology, held in Eisenach, Germany on April 16th-April 19th, 2013. Freising, S. 123-129.
Krings, U., Lanfermann, I., Schopp, S., & Berger, R. G. (2013). Enzymatic hydroxylation of L-leucine and L-isoleucine: A key step to natural lactones. In Current topics in flavor chemistry & biology: The proceedings of the 10th Wartburg Symposium on Flavor Chemistry and Biology, held in Eisenach, Germany on April 16th-April 19th, 2013 (S. 123-129).
Krings U, Lanfermann I, Schopp S, Berger RG. Enzymatic hydroxylation of L-leucine and L-isoleucine: A key step to natural lactones. in Current topics in flavor chemistry & biology: The proceedings of the 10th Wartburg Symposium on Flavor Chemistry and Biology, held in Eisenach, Germany on April 16th-April 19th, 2013. Freising. 2013. S. 123-129
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title = "Enzymatic hydroxylation of L-leucine and L-isoleucine: A key step to natural lactones",
author = "Ulrich Krings and Isabel Lanfermann and Silke Schopp and Berger, {Ralf G{\"u}nter}",
year = "2013",
language = "English",
isbn = "9783938896792",
pages = "123--129",
booktitle = "Current topics in flavor chemistry & biology",
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TY - GEN
T1 - Enzymatic hydroxylation of L-leucine and L-isoleucine
T2 - A key step to natural lactones
AU - Krings, Ulrich
AU - Lanfermann, Isabel
AU - Schopp, Silke
AU - Berger, Ralf Günter
PY - 2013
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M3 - Conference contribution
SN - 9783938896792
SP - 123
EP - 129
BT - Current topics in flavor chemistry & biology
CY - Freising
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