Enzymatic Release of Flavour Compounds from Heritage Apple Varieties

Valerie Ruppert, Georg Innerhofer, Jörg Voit, Peter Hiden, Barbara Siegmund

Publikation: Konferenzbeitrag › Poster › Begutachtung

Originalsprache	englisch
Publikationsstatus	Veröffentlicht - 2021
Veranstaltung	16th Weurman Flavour Research Symposium - Dijon, Virtuell, Frankreich Dauer: 4 Mai 2021 → 6 Mai 2021 https://symposium.inrae.fr/weurman2020/

Konferenz	16th Weurman Flavour Research Symposium
Land/Gebiet	Frankreich
Ort	Virtuell
Zeitraum	4/05/21 → 6/05/21
Internetadresse	https://symposium.inrae.fr/weurman2020/

Dieses zitieren

@conference{fb24f7a33f724239a0bf9748c0853580,

title = "Enzymatic Release of Flavour Compounds from Heritage Apple Varieties",

author = "Valerie Ruppert and Georg Innerhofer and J{\"o}rg Voit and Peter Hiden and Barbara Siegmund",

year = "2021",

language = "English",

note = "16th Weurman Flavour Research Symposium ; Conference date: 04-05-2021 Through 06-05-2021",

url = "https://symposium.inrae.fr/weurman2020/",

}