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Aroma formation in a cheese model system by different lactobacillus helveticus strains. / Petersen, Mikael Agerlin; Kristensen, Helle Tind; Bakman, Mette; Varming, Camilla; Jensen, Marie Elisabeth Penderup; Ardö, Ylva Margareta.
Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. ed. / Imre Blank; Matthias Wüst; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. p. 367-370.
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Harvard
Petersen, MA, Kristensen, HT, Bakman, M, Varming, C, Jensen, MEP & Ardö, YM 2010, Aroma formation in a cheese model system by different lactobacillus helveticus strains. in I Blank, M Wüst & C Yeretzian (eds), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Zurich University of Applied Sciences, pp. 367-370, The 12th International Weurman Flavour Research Symposium, Interlaken, Switzerland, 01/07/2008.
APA
Petersen, M. A., Kristensen, H. T., Bakman, M., Varming, C., Jensen, M. E. P., & Ardö, Y. M. (2010). Aroma formation in a cheese model system by different lactobacillus helveticus strains. In I. Blank, M. Wüst, & C. Yeretzian (Eds.), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008 (pp. 367-370). Zurich University of Applied Sciences.
Vancouver
Petersen MA, Kristensen HT, Bakman M, Varming C, Jensen MEP, Ardö YM. Aroma formation in a cheese model system by different lactobacillus helveticus strains. In Blank I, Wüst M, Yeretzian C, editors, Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Zurich University of Applied Sciences. 2010. p. 367-370
Author
Petersen, Mikael Agerlin ; Kristensen, Helle Tind ; Bakman, Mette ; Varming, Camilla ; Jensen, Marie Elisabeth Penderup ; Ardö, Ylva Margareta. / Aroma formation in a cheese model system by different lactobacillus helveticus strains. Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. editor / Imre Blank ; Matthias Wüst ; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. pp. 367-370
Bibtex
@inproceedings{76237f4488174298901c8704b77871f7,
title = "Aroma formation in a cheese model system by different lactobacillus helveticus strains",
author = "Petersen, {Mikael Agerlin} and Kristensen, {Helle Tind} and Mette Bakman and Camilla Varming and Jensen, {Marie Elisabeth Penderup} and Ard{\"o}, {Ylva Margareta}",
year = "2010",
language = "English",
isbn = "978-3-905745-19-1",
pages = "367--370",
editor = "Blank, {Imre } and Matthias W{\"u}st and Chahan Yeretzian",
booktitle = "Expression of multidisciplinary flavour science",
publisher = "Zurich University of Applied Sciences",
note = "null ; Conference date: 01-07-2008 Through 04-07-2008",
}
RIS
TY - GEN
T1 - Aroma formation in a cheese model system by different lactobacillus helveticus strains
AU - Petersen, Mikael Agerlin
AU - Kristensen, Helle Tind
AU - Bakman, Mette
AU - Varming, Camilla
AU - Jensen, Marie Elisabeth Penderup
AU - Ardö, Ylva Margareta
N1 - Conference code: 12
PY - 2010
Y1 - 2010
M3 - Article in proceedings
SN - 978-3-905745-19-1
SP - 367
EP - 370
BT - Expression of multidisciplinary flavour science
A2 - Blank, Imre
A2 - Wüst, Matthias
A2 - Yeretzian, Chahan
PB - Zurich University of Applied Sciences
Y2 - 1 July 2008 through 4 July 2008
ER -
