The Effect of Methylobacteria Application on Strawberry Flavor Investigated by GC-MS and Comprehensive GC × GC-qMS

Publikation: Beitrag in Buch/Bericht/Konferenzband › Beitrag in Buch/Bericht

Originalsprache	englisch
Titel	Flavour Science
Herausgeber (Verlag)	Elsevier B.V.
Seiten	141-145
Auflage	Proceedings from XIII Weurman Flavour Research Symposium
DOIs	https://doi.org/10.1016/B978-0-12-398549-1.00026-X
Publikationsstatus	Veröffentlicht - 2014

Fields of Expertise

@inbook{f4e82b6abc974caaa5cb431b8b8df3ef,

title = "The Effect of Methylobacteria Application on Strawberry Flavor Investigated by GC-MS and Comprehensive GC × GC-qMS",

author = "Barbara Siegmund and Erich Leitner",

year = "2014",

doi = "http://dx.doi.org/10.1016/B978-0-12-398549-1.00026-X",

language = "English",

pages = "141--145",

booktitle = "Flavour Science",

publisher = "Elsevier B.V.",

address = "Netherlands",

edition = "Proceedings from XIII Weurman Flavour Research Symposium",

}

TY - CHAP

T1 - The Effect of Methylobacteria Application on Strawberry Flavor Investigated by GC-MS and Comprehensive GC × GC-qMS

AU - Siegmund, Barbara

AU - Leitner, Erich

PY - 2014

Y1 - 2014

U2 - http://dx.doi.org/10.1016/B978-0-12-398549-1.00026-X

DO - http://dx.doi.org/10.1016/B978-0-12-398549-1.00026-X

M3 - Chapter

SP - 141

EP - 145

BT - Flavour Science

PB - Elsevier B.V.

ER -