Enzymatic conversions involved in the formation and degradation of aldehydes in fermented foods

G. Smit, B.A. Smit, W.J.M. Engels, J.E.T. van Hylckama Vlieg, J. Busch, M. Batenburg

Research output: Chapter in Book/Report/Conference proceedingChapterProfessional

Original languageEnglish
Title of host publicationFlavour Science: recent advances and trends.
EditorsW.L.P. Bredie, M.A. Petersen
ISBN (Print)9780444527424
Publication statusPublished - 2006

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