Influence of packaging and storage time on aroma compounds of minimally processed lettuce
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- Influence of packaging and storage time on aroma compounds of minimally processed lettuce
Final published version, 5.49 MB, PDF document
| Original language | English |
|---|---|
| Title of host publication | Advantages and challenges in flavor chemistry and biology : proceedings of the 9th Wartburg Symposium |
| Editors | Thomas Hofmann, Wolfgang Meyerhof, Peter Schieberle |
| Number of pages | 5 |
| Publisher | Deutche Forschungsanstalt für Lebensmittelchemie |
| Publication date | 2011 |
| Pages | 305-309 |
| ISBN (Print) | 978-3-938896-38-9 |
| Publication status | Published - 2011 |
| Event | Wartburg Symposium on Flavor Chemistry & Biology - Eisenach, Germany Duration: 13 Apr 2010 → 16 Apr 2010 Conference number: 9 |
Conference
| Conference | Wartburg Symposium on Flavor Chemistry & Biology |
|---|---|
| Nummer | 9 |
| Land | Germany |
| By | Eisenach |
| Periode | 13/04/2010 → 16/04/2010 |
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