Details
| Originalsprache | Englisch |
|---|---|
| Titel des Sammelwerks | Modifying Flavour in Food |
| Herausgeber (Verlag) | Elsevier Ltd. |
| Seiten | 65-95 |
| Seitenumfang | 31 |
| ISBN (Print) | 9781845690748 |
| Publikationsstatus | Veröffentlicht - Juni 2007 |
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Allgemeine Agrar- und Biowissenschaften
- Biochemie, Genetik und Molekularbiologie (insg.)
- Allgemeine Biochemie, Genetik und Molekularbiologie
- Medizin (insg.)
- Allgemeine Medizin
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From fermentation to white biotechnology: How microbial catalysts generate flavours. / Berger, R. G.
Modifying Flavour in Food. Elsevier Ltd., 2007. S. 65-95.
Modifying Flavour in Food. Elsevier Ltd., 2007. S. 65-95.
Publikation: Beitrag in Buch/Bericht/Sammelwerk/Konferenzband › Beitrag in Buch/Sammelwerk › Forschung › Peer-Review
Berger, RG 2007, From fermentation to white biotechnology: How microbial catalysts generate flavours. in Modifying Flavour in Food. Elsevier Ltd., S. 65-95. https://doi.org/10.1533/9781845693367.64
Berger, R. G. (2007). From fermentation to white biotechnology: How microbial catalysts generate flavours. In Modifying Flavour in Food (S. 65-95). Elsevier Ltd.. https://doi.org/10.1533/9781845693367.64
Berger RG. From fermentation to white biotechnology: How microbial catalysts generate flavours. in Modifying Flavour in Food. Elsevier Ltd. 2007. S. 65-95 doi: 10.1533/9781845693367.64
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