Details
| Original language | German |
|---|---|
| Pages (from-to) | 33-36 |
| Journal | Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL) |
| Volume | 17 |
| Publication status | Published - 1995 |
Cite this
- Standard
- Harvard
- Apa
- Vancouver
- BibTeX
- RIS
The browning of wheat germ preparations: I. Enzy¬matic Processes. / Shehata, M.A.; Tawakkol, M.S.; Berger, Ralf Günter.
In: Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL), Vol. 17, 1995, p. 33-36.
In: Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL), Vol. 17, 1995, p. 33-36.
Research output: Contribution to journal › Article › Research
Shehata, MA, Tawakkol, MS & Berger, RG 1995, 'The browning of wheat germ preparations: I. Enzy¬matic Processes', Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL), vol. 17, pp. 33-36.
Shehata, M. A., Tawakkol, M. S., & Berger, R. G. (1995). The browning of wheat germ preparations: I. Enzy¬matic Processes. Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL), 17, 33-36.
Shehata MA, Tawakkol MS, Berger RG. The browning of wheat germ preparations: I. Enzy¬matic Processes. Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL). 1995;17:33-36.
Download
@article{647bf8b270784443b62264d32bc5f124,
title = "The browning of wheat germ preparations: I. Enzy¬matic Processes",
author = "M.A. Shehata and M.S. Tawakkol and Berger, {Ralf G{\"u}nter}",
year = "1995",
language = "Deutsch",
volume = "17",
pages = "33--36",
}
Download
TY - JOUR
T1 - The browning of wheat germ preparations
T2 - I. Enzy¬matic Processes
AU - Shehata, M.A.
AU - Tawakkol, M.S.
AU - Berger, Ralf Günter
PY - 1995
Y1 - 1995
M3 - Artikel
VL - 17
SP - 33
EP - 36
JO - Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL)
JF - Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL)
SN - 0366-7154
ER -