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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Original language	English
Title of host publication	Advantages and challenges in flavor chemistry and biology : proceedings of the 9^th Wartburg Symposium
Editors	Thomas Hofmann, Wolfgang Meyerhof, Peter Schieberle
Number of pages	5
Publisher	Deutche Forschungsanstalt für Lebensmittelchemie
Publication date	2011
Pages	305-309
ISBN (Print)	978-3-938896-38-9
Publication status	Published - 2011
Event	Wartburg Symposium on Flavor Chemistry & Biology - Eisenach, Germany Duration: 13 Apr 2010 → 16 Apr 2010 Conference number: 9

Conference

Conference	Wartburg Symposium on Flavor Chemistry & Biology
Number	9
Country/Territory	Germany
City	Eisenach
Period	13/04/2010 → 16/04/2010

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Influence of packaging and storage time on aroma compounds of minimally processed lettuceFinal published version, 5.49 MB

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

Cite this

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. In T. Hofmann, W. Meyerhof, & P. Schieberle (Eds.), Advantages and challenges in flavor chemistry and biology: proceedings of the 9^th Wartburg Symposium (pp. 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. ed. / Thomas Hofmann; Wolfgang Meyerhof; Peter Schieberle. Deutche Forschungsanstalt für Lebensmittelchemie, 2011. p. 305-309.

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

Deza Durand, KM, Petersen, MA, Roepstorff, AK & Poll, L 2011, Influence of packaging and storage time on aroma compounds of minimally processed lettuce. in T Hofmann, W Meyerhof & P Schieberle (eds), Advantages and challenges in flavor chemistry and biology: proceedings of the 9^th Wartburg Symposium. Deutche Forschungsanstalt für Lebensmittelchemie, pp. 305-309, Wartburg Symposium on Flavor Chemistry & Biology, Eisenach, Germany, 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. editor / Thomas Hofmann ; Wolfgang Meyerhof ; Peter Schieberle. Deutche Forschungsanstalt für Lebensmittelchemie, 2011. pp. 305-309

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