Über die Biosynthese von Aromastoffen durch Mikroorganismen-Reference-Cited by-同舟云学术

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Über die Biosynthese von Aromastoffen durch Mikroorganismen

Published:1975-10 Issue:6 Volume:158 Page:351-360
ISSN:0044-3026
Container-title:Zeitschrift für Lebensmittel-Untersuchung und -Forschung
language:de
Short-container-title:Z Lebensm Unters Forch

Author:

Schreier Peter,Drawert Friedrich,Junker Albrecht

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01787080.pdf

Reference59 articles.

1. Carles, J., Lamazou-Betbeder, M., Pech, R.: C. R. hebd. Séances Acad. Sci.246, 1254 (1958)

2. Marquardt, P., Schmidt, H., Späth, M.: Arzneimittel-Forsch.13, 1100 (1963)

3. Drawert, F.: Vitis5, 127 (1965)

4. Marquardt, P., Werringloer, H.W.J.: J. Food Cosmet. Toxikol.3, 803 (1965)

5. Schuller, P.L., Ockhuizen, Th., Werringloer, J., Marquardt, P.: Arzneimittel-Forsch.17, 888 (1967)

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4. The chemistry of flavour and texture generation in cheese;Food Chemistry;1982-07

5. Flavor composition of wines: A review;C R C Critical Reviews in Food Science and Nutrition;1979-11

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