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 proceeding › Chapter › Professional

Original language	English
Title of host publication	Flavour Science: recent advances and trends.
Editors	W.L.P. Bredie, M.A. Petersen
Publisher	Elsevier
Pages	79-84
ISBN (Print)	9780444527424
Publication status	Published - 2006

Cite this

@inbook{18ed098041494723a868e8fad6910675,

title = "Enzymatic conversions involved in the formation and degradation of aldehydes in fermented foods",

author = "G. Smit and B.A. Smit and W.J.M. Engels and {van Hylckama Vlieg}, J.E.T. and J. Busch and M. Batenburg",

year = "2006",

language = "English",

isbn = "9780444527424",

pages = "79--84",

editor = "W.L.P. Bredie and M.A. Petersen",

booktitle = "Flavour Science: recent advances and trends.",

publisher = "Elsevier",

address = "Netherlands",

}

TY - CHAP

T1 - Enzymatic conversions involved in the formation and degradation of aldehydes in fermented foods

AU - Smit, G.

AU - Smit, B.A.

AU - Engels, W.J.M.

AU - van Hylckama Vlieg, J.E.T.

AU - Busch, J.

AU - Batenburg, M.

PY - 2006

Y1 - 2006

M3 - Chapter

SN - 9780444527424

SP - 79

EP - 84

BT - Flavour Science: recent advances and trends.

A2 - Bredie, W.L.P.

A2 - Petersen, M.A.

PB - Elsevier

ER -