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) - Research portal of Justus Liebig University 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)

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

Publication year: 2014

Pages: 154-154

Journal: Lebensmittelchemie

Volume number: 68

Issue number: 6

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

Publisher: Wiley

Authors/Editors

- Uni.-Prof. Dr. Holger Zorn

Citation Styles

Harvard Citation style: 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 Citation style: 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