Ein robuster Fementationsprozess zur biotechnologischen Produktion von schokoladenartigem Aroma mit Mycetinis scorodonius. (1st September 2022)

Record Type:: Journal Article
Title:: Ein robuster Fementationsprozess zur biotechnologischen Produktion von schokoladenartigem Aroma mit Mycetinis scorodonius. (1st September 2022)
Main Title:: Ein robuster Fementationsprozess zur biotechnologischen Produktion von schokoladenartigem Aroma mit Mycetinis scorodonius
Authors:: Rigling, M.
Heger, F.
Graule, M.
Zhang, Y.
Abstract:
Is Part Of:: Lebensmittelchemie. Volume 76(2022)Supplement 2
Journal:: Lebensmittelchemie
Issue:: Volume 76(2022)Supplement 2
Issue Display:: Volume 76, Issue 2 (2022)
Year:: 2022
Volume:: 76
Issue:: 2
Issue Sort Value:: 2022-0076-0002-0000
Page Start:: S2-247
Page End:: S2-247
Publication Date:: 2022-09-01
Subjects:: Food -- Analysis -- Periodicals
Food industry and trade -- Quality control -- Periodicals
664.0705
Journal URLs:: http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1521-3811 ↗
http://onlinelibrary.wiley.com/ ↗
DOI:: 10.1002/lemi.202259197 ↗
Languages:: English
ISSNs:: 0937-1478
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store
Ingest File:: 23453.xml