Contribution in an anthology
Authors list: Schmidt, K; Fraatz, MA; Riemer, SJL; Zelena, K; Linke, D; Berger, RG; Zorn, H
Appeared in: Advances and challenges in flavor chemistry and biology
Editor list: Hofmann, T; Meyerhof, W; Schieberle, P
Publication year: 2010
Pages: 235-241
ISBN: 978-3-938896-38-9
Citation Styles
Harvard Citation style: Schmidt, K., Fraatz, M., Riemer, S., Zelena, K., Linke, D., Berger, R., et al. (2010) A novel oxygenase from the basidiomycete Pleurotus sapidus oxidizes valencene to nootkatone, in Hofmann, T., Meyerhof, W. and Schieberle, P. (eds.) Advances and challenges in flavor chemistry and biology. Freising: Deutsche Forschungsanstalt für Lebensmittelchemie, pp. 235-241
APA Citation style: Schmidt, K., Fraatz, M., Riemer, S., Zelena, K., Linke, D., Berger, R., & Zorn, H. (2010). A novel oxygenase from the basidiomycete Pleurotus sapidus oxidizes valencene to nootkatone. In Hofmann, T., Meyerhof, W., & Schieberle, P. (Eds.), Advances and challenges in flavor chemistry and biology (pp. 235-241). Deutsche Forschungsanstalt für Lebensmittelchemie.
