Determination of key odor-active compounds of a novel beverage fermented by shiitake using headspace solid phase microextraction : (Deutscher Lebensmittelchemikertag 2013 in Braunschweig) - Research portal of Justus Liebig University Giessen:

Meeting Abstract

Determination of key odor-active compounds of a novel beverage fermented by shiitake using headspace solid phase microextraction : (Deutscher Lebensmittelchemikertag 2013 in Braunschweig)

Authors list: Zhang, Y; Fraatz MA; Quitmann, H; Czermak, P; Zorn, H

Publication year: 2014

Pages: 66-67

Journal: Lebensmittelchemie

Volume number: 68

Issue number: 3

DOI Link: https://doi.org/10.1002/lemi.201490024

Publisher: Wiley

Authors/Editors

- Uni.-Prof. Dr. Holger Zorn

Citation Styles

Harvard Citation style: Zhang, Y., Fraatz MA, Quitmann, H., Czermak, P. and Zorn, H. (2014) Determination of key odor-active compounds of a novel beverage fermented by shiitake using headspace solid phase microextraction : (Deutscher Lebensmittelchemikertag 2013 in Braunschweig), Lebensmittelchemie, 68(3), pp. 66-67. https://doi.org/10.1002/lemi.201490024

APA Citation style: Zhang, Y., Fraatz MA, Quitmann, H., Czermak, P., & Zorn, H. (2014). Determination of key odor-active compounds of a novel beverage fermented by shiitake using headspace solid phase microextraction : (Deutscher Lebensmittelchemikertag 2013 in Braunschweig). Lebensmittelchemie. 68(3), 66-67. https://doi.org/10.1002/lemi.201490024