Influence of packaging and storage time on aroma compounds of minimally processed lettuce

Karla Michelle Deza Durand; Mikael Agerlin Petersen; Allan Knud Roepstorff; Leif Poll

Influence of packaging and storage time on aroma compounds of minimally processed lettuce

Karla Michelle Deza Durand, Mikael Agerlin Petersen, Allan Knud Roepstorff, Leif Poll

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Originalsprog	Engelsk
Titel	Advantages and challenges in flavor chemistry and biology : proceedings of the 9^th Wartburg Symposium
Redaktører	Thomas Hofmann, Wolfgang Meyerhof, Peter Schieberle
Antal sider	5
Forlag	Deutche Forschungsanstalt für Lebensmittelchemie
Publikationsdato	2011
Sider	305-309
ISBN (Trykt)	978-3-938896-38-9
Status	Udgivet - 2011
Begivenhed	Wartburg Symposium on Flavor Chemistry & Biology - Eisenach, Tyskland Varighed: 13 apr. 2010 → 16 apr. 2010 Konferencens nummer: 9

Konference

Konference	Wartburg Symposium on Flavor Chemistry & Biology
Nummer	9
Land/Område	Tyskland
By	Eisenach
Periode	13/04/2010 → 16/04/2010

Adgang til dokumentet

Influence of packaging and storage time on aroma compounds of minimally processed lettuceForlagets udgivne version, 5,49 MB

http://www.molekulare-sensorik.de/book5/index.html

Citationsformater

Deza Durand, K. M., Petersen, M. A., Roepstorff, A. K., & Poll, L. (2011). Influence of packaging and storage time on aroma compounds of minimally processed lettuce. I T. Hofmann, W. Meyerhof, & P. Schieberle (red.), Advantages and challenges in flavor chemistry and biology: proceedings of the 9^th Wartburg Symposium (s. 305-309). Deutche Forschungsanstalt für Lebensmittelchemie. http://www.molekulare-sensorik.de/book5/index.html

Influence of packaging and storage time on aroma compounds of minimally processed lettuce. / Deza Durand, Karla Michelle; Petersen, Mikael Agerlin; Roepstorff, Allan Knud et al.

Advantages and challenges in flavor chemistry and biology: proceedings of the 9^th Wartburg Symposium. red. / Thomas Hofmann; Wolfgang Meyerhof; Peter Schieberle. Deutche Forschungsanstalt für Lebensmittelchemie, 2011. s. 305-309.

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning

Deza Durand, KM, Petersen, MA, Roepstorff, AK & Poll, L 2011, Influence of packaging and storage time on aroma compounds of minimally processed lettuce. i T Hofmann, W Meyerhof & P Schieberle (red), Advantages and challenges in flavor chemistry and biology: proceedings of the 9^th Wartburg Symposium. Deutche Forschungsanstalt für Lebensmittelchemie, s. 305-309, Wartburg Symposium on Flavor Chemistry & Biology, Eisenach, Tyskland, 13/04/2010. <http://www.molekulare-sensorik.de/book5/index.html>

Deza Durand, Karla Michelle ; Petersen, Mikael Agerlin ; Roepstorff, Allan Knud et al. / Influence of packaging and storage time on aroma compounds of minimally processed lettuce. Advantages and challenges in flavor chemistry and biology: proceedings of the 9^th Wartburg Symposium. red. / Thomas Hofmann ; Wolfgang Meyerhof ; Peter Schieberle. Deutche Forschungsanstalt für Lebensmittelchemie, 2011. s. 305-309

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AU - Poll, Leif

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