Volatile Compounds in Wheat Sourdoughs produced by Lactic Acid Bacteria and Sourdough Yeasts
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Volatile Compounds in Wheat Sourdoughs produced by Lactic Acid Bacteria and Sourdough Yeasts. / Hansen, Birgit; Hansen, Åse Solvej.
In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 198, 1994, p. 202-209.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Hansen, B & Hansen, ÅS 1994, 'Volatile Compounds in Wheat Sourdoughs produced by Lactic Acid Bacteria and Sourdough Yeasts', Zeitschrift für Lebensmittel-Untersuchung und -Forschung, vol. 198, pp. 202-209. <http://link.springer.com/article/10.1007%2FBF01192596#page-1>
APA
Hansen, B., & Hansen, Å. S. (1994). Volatile Compounds in Wheat Sourdoughs produced by Lactic Acid Bacteria and Sourdough Yeasts. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 198, 202-209. http://link.springer.com/article/10.1007%2FBF01192596#page-1
Vancouver
Hansen B, Hansen ÅS. Volatile Compounds in Wheat Sourdoughs produced by Lactic Acid Bacteria and Sourdough Yeasts. Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1994;198:202-209.
Author
Bibtex
@article{3a35fcb6414e4740905cc83d36b7db81,
title = "Volatile Compounds in Wheat Sourdoughs produced by Lactic Acid Bacteria and Sourdough Yeasts",
author = "Birgit Hansen and Hansen, {{\AA}se Solvej}",
year = "1994",
language = "English",
volume = "198",
pages = "202--209",
journal = "Zeitschrift f{\"u}r Lebensmittel-Untersuchung und -Forschung",
}
RIS
TY - JOUR
T1 - Volatile Compounds in Wheat Sourdoughs produced by Lactic Acid Bacteria and Sourdough Yeasts
AU - Hansen, Birgit
AU - Hansen, Åse Solvej
PY - 1994
Y1 - 1994
M3 - Journal article
VL - 198
SP - 202
EP - 209
JO - Zeitschrift für Lebensmittel-Untersuchung und -Forschung
JF - Zeitschrift für Lebensmittel-Untersuchung und -Forschung
ER -
ID: 138183992