Quantification of key odor-active compounds of a novel non-alcoholic beverage produced by fermentation of wort using shiitake (Lentinula edodes) and aroma reconstitution studies : (Deutscher Lebensmittelchemikertag 2014 in Gießen) - Forschungsportal der Justus-Liebig-Universität Gießen:

Meeting Abstract

Quantification of key odor-active compounds of a novel non-alcoholic beverage produced by fermentation of wort using shiitake (Lentinula edodes) and aroma reconstitution studies : (Deutscher Lebensmittelchemikertag 2014 in Gießen)

Autorenliste: Zhang, Y; Fraatz, MA; Hartung, NM; Quitmann, H; Czermak, P; Zorn, H

Jahr der Veröffentlichung: 2014

Seiten: 154-154

Zeitschrift: Lebensmittelchemie

Bandnummer: 68

Heftnummer: 6

DOI Link: https://doi.org/10.1002/lemi.201490056

Verlag: Wiley

Autoren/Herausgeber

- Uni.-Prof. Dr. Holger Zorn

Zitierstile

Harvard-Zitierstil: Zhang, Y., Fraatz, M., Hartung, N., Quitmann, H., Czermak, P. and Zorn, H. (2014) Quantification of key odor-active compounds of a novel non-alcoholic beverage produced by fermentation of wort using shiitake (Lentinula edodes) and aroma reconstitution studies : (Deutscher Lebensmittelchemikertag 2014 in Gießen), Lebensmittelchemie, 68(6), p. 154. https://doi.org/10.1002/lemi.201490056

APA-Zitierstil: Zhang, Y., Fraatz, M., Hartung, N., Quitmann, H., Czermak, P., & Zorn, H. (2014). Quantification of key odor-active compounds of a novel non-alcoholic beverage produced by fermentation of wort using shiitake (Lentinula edodes) and aroma reconstitution studies : (Deutscher Lebensmittelchemikertag 2014 in Gießen). Lebensmittelchemie. 68(6), 154. https://doi.org/10.1002/lemi.201490056