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Originalsprache | Deutsch |
---|---|
Titel des Sammelwerks | Advances and challenges in flavor chemistry & biology |
Erscheinungsort | Freising |
Seiten | 235-241 |
Publikationsstatus | Veröffentlicht - 2011 |
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Molecular biological characterization of a nootkatone generating oxygenase from the basidiomycete Pleurotus sapidus. / K., Schmidt; Fraatz, Marco A.; Riemer, Stephanie et al.
Advances and challenges in flavor chemistry & biology. Freising, 2011. S. 235-241.
Advances and challenges in flavor chemistry & biology. Freising, 2011. S. 235-241.
Publikation: Beitrag in Buch/Bericht/Sammelwerk/Konferenzband › Aufsatz in Konferenzband › Forschung
K., S, Fraatz, MA, Riemer, S, Zelena, K, Linke, D & Berger, RG 2011, Molecular biological characterization of a nootkatone generating oxygenase from the basidiomycete Pleurotus sapidus. in Advances and challenges in flavor chemistry & biology. Freising, S. 235-241.
K., S., Fraatz, M. A., Riemer, S., Zelena, K., Linke, D., & Berger, R. G. (2011). Molecular biological characterization of a nootkatone generating oxygenase from the basidiomycete Pleurotus sapidus. In Advances and challenges in flavor chemistry & biology (S. 235-241).
K. S, Fraatz MA, Riemer S, Zelena K, Linke D, Berger RG. Molecular biological characterization of a nootkatone generating oxygenase from the basidiomycete Pleurotus sapidus. in Advances and challenges in flavor chemistry & biology. Freising. 2011. S. 235-241
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title = "Molecular biological characterization of a nootkatone generating oxygenase from the basidiomycete Pleurotus sapidus",
author = "Schmidt K. and Fraatz, {Marco A.} and Stephanie Riemer and Katerina Zelena and Diana Linke and Berger, {Ralf G{\"u}nter}",
year = "2011",
language = "Deutsch",
isbn = "9783938896389",
pages = "235--241",
booktitle = "Advances and challenges in flavor chemistry & biology",
}
Download
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AU - K., Schmidt
AU - Fraatz, Marco A.
AU - Riemer, Stephanie
AU - Zelena, Katerina
AU - Linke, Diana
AU - Berger, Ralf Günter
PY - 2011
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M3 - Aufsatz in Konferenzband
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BT - Advances and challenges in flavor chemistry & biology
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