The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements
Research output: Book/Report › Ph.D. thesis › Research
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The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements. / Ströhla, Lena Charlotte.
Department of Food Science, Faculty of Science, University of Copenhagen, 2022. 145 p.Research output: Book/Report › Ph.D. thesis › Research
Harvard
Ströhla, LC 2022, The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements. Department of Food Science, Faculty of Science, University of Copenhagen.
APA
Ströhla, L. C. (2022). The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements. Department of Food Science, Faculty of Science, University of Copenhagen.
Vancouver
Ströhla LC. The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements. Department of Food Science, Faculty of Science, University of Copenhagen, 2022. 145 p.
Author
Bibtex
@phdthesis{a6ef0f46069c413d958775d947df4a8f,
title = "The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements",
author = "Str{\"o}hla, {Lena Charlotte}",
year = "2022",
language = "English",
publisher = "Department of Food Science, Faculty of Science, University of Copenhagen",
}
RIS
TY - BOOK
T1 - The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements
AU - Ströhla, Lena Charlotte
PY - 2022
Y1 - 2022
M3 - Ph.D. thesis
BT - The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements
PB - Department of Food Science, Faculty of Science, University of Copenhagen
ER -
ID: 332932241