2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries

Research output: Chapter in Book/Report/Conference proceedingChapterResearch

Original languageEnglish
Title of host publicationAdvances and Challenges in Flavour Chemistry & Biology
Place of PublicationFreising
Publisher.
Pages328-332
Edition1
ISBN (Print)978-3-938896-38-9
Publication statusPublished - 2011

Fields of Expertise

  • Human- & Biotechnology

Cite this

Siegmund, B., Berger, K., & Leitner, E. (2011). 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries. In Advances and Challenges in Flavour Chemistry & Biology (1 ed., pp. 328-332). Freising: ..

2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries. / Siegmund, Barbara; Berger, Katrin; Leitner, Erich.

Advances and Challenges in Flavour Chemistry & Biology. 1. ed. Freising : ., 2011. p. 328-332.

Research output: Chapter in Book/Report/Conference proceedingChapterResearch

Siegmund, B, Berger, K & Leitner, E 2011, 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries. in Advances and Challenges in Flavour Chemistry & Biology. 1 edn, ., Freising, pp. 328-332.
Siegmund B, Berger K, Leitner E. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries. In Advances and Challenges in Flavour Chemistry & Biology. 1 ed. Freising: . 2011. p. 328-332
Siegmund, Barbara ; Berger, Katrin ; Leitner, Erich. / 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries. Advances and Challenges in Flavour Chemistry & Biology. 1. ed. Freising : ., 2011. pp. 328-332
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