"Frisch, saftig..." das Beste aus unserem Apfel? Fehlaromen in Apeflsäften hervorgerufen durch Mikroorganismen

Barbara Zierler, Barbara Siegmund, Erich Leitner, Markus Weinzierl, Werner Pfannhauser

Institute of Analytical Chemistry and Food Chemistry (6450)

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

1 Finished
1 Active

2 results

Active
Gas Chromatography and Sensory Analysis
Hager, S., Leitner, E., Haar, N., Koraimann, C., Siegmund, B. & Spenger, E.
1/01/98 → …
Project: Research area
Finished

Sensory attributes of fruits juices
Siegmund, B.
1/01/99 → 28/02/03
Project: Research project