Mikael Agerlin Petersen

Associate Professor

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ORCID: 0000-0002-4106-7696

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Flavour compounds and sensory characteristics of cheese powders made from matured cheeses
Varming, C., Andersen, L. T., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 30, 1, p. 19-28 10 p.
Research output: Contribution to journal › Journal article › Research › peer-review
Published
Ascorbic acid contents in Danish apple cultivars and commercial apple juices
Varming, C., Petersen, Mikael Agerlin & Toldam-Andersen, Torben, 2013, In: Lebensmittel - Wissenschaft und Technologie. 54, 2, p. 597-599 3 p.
Research output: Contribution to journal › Journal article › Research › peer-review
Published
Challenges in quantitative analysis of aroma compounds in cheeses with different fat content and maturity level
Varming, C., Petersen, Mikael Agerlin, Skov, T. H. & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 29, 1, p. 15-20 6 p.
Research output: Contribution to journal › Journal article › Research › peer-review

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ID: 4234257

2508 downloads
Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published
1245 downloads
Aroma analysis and data handling in the evaluation of niche apple juices from 160 local danish apple cultivars
Research output: Contribution to conference › Poster › Research
Published
1098 downloads
Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published