Aroma formation in a cheese model system by different lactobacillus helveticus strains

Mikael Agerlin Petersen; Helle Tind Kristensen; Mette Bakman; Camilla Varming; Marie Elisabeth Penderup Jensen; Ylva Margareta Ardö

Aroma formation in a cheese model system by different lactobacillus helveticus strains

Mikael Agerlin Petersen, Helle Tind Kristensen, Mette Bakman, Camilla Varming, Marie Elisabeth Penderup Jensen, Ylva Margareta Ardö

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Original language	English
Title of host publication	Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium, Switzerland, 2008
Editors	Imre Blank, Matthias Wüst, Chahan Yeretzian
Number of pages	4
Publisher	Zurich University of Applied Sciences
Publication date	2010
Pages	367-370
ISBN (Print)	978-3-905745-19-1
Publication status	Published - 2010
Event	The 12th International Weurman Flavour Research Symposium - Interlaken, Switzerland Duration: 1 Jul 2008 → 4 Jul 2008 Conference number: 12

Conference

Conference	The 12th International Weurman Flavour Research Symposium
Number	12
Country/Territory	Switzerland
City	Interlaken
Period	01/07/2008 → 04/07/2008

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Aroma formation in a cheese model system by different lactobacillus helveticus strainsSubmitted manuscript, 178 KB

Cite this

Petersen, M. A., Kristensen, H. T., Bakman, M., Varming, C., Jensen, M. E. P., & Ardö, Y. M. (2010). Aroma formation in a cheese model system by different lactobacillus helveticus strains. In I. Blank, M. Wüst, & C. Yeretzian (Eds.), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008 (pp. 367-370). Zurich University of Applied Sciences.

Aroma formation in a cheese model system by different lactobacillus helveticus strains. / Petersen, Mikael Agerlin; Kristensen, Helle Tind; Bakman, Mette et al.
Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. ed. / Imre Blank; Matthias Wüst; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. p. 367-370.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

Petersen, MA, Kristensen, HT, Bakman, M, Varming, C, Jensen, MEP & Ardö, YM 2010, Aroma formation in a cheese model system by different lactobacillus helveticus strains. in I Blank, M Wüst & C Yeretzian (eds), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Zurich University of Applied Sciences, pp. 367-370, The 12th International Weurman Flavour Research Symposium, Interlaken, Switzerland, 01/07/2008.

Petersen, Mikael Agerlin ; Kristensen, Helle Tind ; Bakman, Mette et al. / Aroma formation in a cheese model system by different lactobacillus helveticus strains. Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. editor / Imre Blank ; Matthias Wüst ; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. pp. 367-370

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