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1 Ergebnisse
1
Enzymatic Process Enhances the Flavour Profile and Increase..:
Zhang, Kun
;
Lin, Ying
;
Diao, Zhou‐Jian
...
Chemistry & Biodiversity. 14 (2017) 11 - p. , 2017
Link:
https://doi.org/10.1002/cbdv.201700187
RT Journal T1
Enzymatic Process Enhances the Flavour Profile and Increases the Proportion of Esters in Citrus Essential Oils
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_cbdv.201700187&Exemplar=1&LAN=DE A1 Zhang, Kun A1 Lin, Ying A1 Diao, Zhou‐Jian A1 Zhang, Wei‐Hua A1 Zheng, Sui‐Ping A1 Liang, Shu‐Li A1 Han, Shuang‐Yan PB Wiley YR 2017 SN 1612-1872 SN 1612-1880 JF Chemistry & Biodiversity VO 14 IS 11 LK http://dx.doi.org/https://doi.org/10.1002/cbdv.201700187 DO https://doi.org/10.1002/cbdv.201700187 SF ELIB - SuUB Bremen
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