Contribution in an anthology
Authors list: Fraatz, MA; Bosse, AK; Hallberg, M; Kunkel, K; Zhang, Y; Zorn, H
Appeared in: Current topics in flavor chemistry & biology
Editor list: Hofmann, T; Krautwurst, D; Schieberle, P
Publication year: 2014
Pages: 115-122
ISBN: 978-3-938896-79-2
Citation Styles
Harvard Citation style: Fraatz, M., Bosse, A., Hallberg, M., Kunkel, K., Zhang, Y. and Zorn, H. (2014) Production of complex bioflavor blends by fermentation with basidiomycetes, in Hofmann, T., Krautwurst, D. and Schieberle, P. (eds.) Current topics in flavor chemistry & biology. Freising: Deutsche Forschungsanstalt für Lebensmittelchemie, pp. 115-122
APA Citation style: Fraatz, M., Bosse, A., Hallberg, M., Kunkel, K., Zhang, Y., & Zorn, H. (2014). Production of complex bioflavor blends by fermentation with basidiomycetes. In Hofmann, T., Krautwurst, D., & Schieberle, P. (Eds.), Current topics in flavor chemistry & biology (pp. 115-122). Deutsche Forschungsanstalt für Lebensmittelchemie.
