Details
| Original language | English |
|---|---|
| Title of host publication | Modifying Flavour in Food |
| Publisher | Elsevier Ltd. |
| Pages | 65-95 |
| Number of pages | 31 |
| ISBN (print) | 9781845690748 |
| Publication status | Published - Jun 2007 |
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- General Agricultural and Biological Sciences
- Biochemistry, Genetics and Molecular Biology(all)
- General Biochemistry,Genetics and Molecular Biology
- Medicine(all)
- General Medicine
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From fermentation to white biotechnology: How microbial catalysts generate flavours. / Berger, R. G.
Modifying Flavour in Food. Elsevier Ltd., 2007. p. 65-95.
Modifying Flavour in Food. Elsevier Ltd., 2007. p. 65-95.
Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Research › peer review
Berger, RG 2007, From fermentation to white biotechnology: How microbial catalysts generate flavours. in Modifying Flavour in Food. Elsevier Ltd., pp. 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 (pp. 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. p. 65-95 doi: 10.1533/9781845693367.64
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