Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2045-2322
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway ; volume:8 ; number:1 ; day:18 ; month:6 ; year:2018 ; pages:1-12 ; date:12.2018
Scientific reports ; 8, Heft 1 (18.6.2018), 1-12, 12.2018
- Classification
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Technische Chemie
- Creator
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Vahdatzadeh, Maryam
- Contributor
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Splivallo, Richard
SpringerLink (Online service)
- DOI
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10.1038/s41598-018-27620-w
- URN
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urn:nbn:de:101:1-2018082112075433690433
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
- 15.08.2025, 7:24 AM CEST
Data provider
This object is provided by:
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Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Vahdatzadeh, Maryam
- Splivallo, Richard
- SpringerLink (Online service)
Other Objects (12)
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
Improved recovery of higher boiling point volatiles during solvent-assisted flavour evaporation
Flavour
FLAVOUR
Flavour
Identification of volatiles from six marine Celeribacter strains
The influence of volatile compounds on the flavour of raw, boiled and baked potatoes: Impact of agricultural measures on the volatile components
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Supersymmetric flavour changing neutral currents beyond minimal flavour violation
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Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
Improved recovery of higher boiling point volatiles during solvent-assisted flavour evaporation
Flavour
FLAVOUR
Flavour
Identification of volatiles from six marine Celeribacter strains
The influence of volatile compounds on the flavour of raw, boiled and baked potatoes: Impact of agricultural measures on the volatile components
FLAVOUR GANG
Pass-through with volatile exchange rates and inflation targeting
Symposium Flavour and Flavour Stability : Nancy, France, October 2001
Supersymmetric flavour changing neutral currents beyond minimal flavour violation
Discrete flavour groups, θ 13 and lepton flavour violation
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
Improved recovery of higher boiling point volatiles during solvent-assisted flavour evaporation
Flavour
FLAVOUR
Flavour
Identification of volatiles from six marine Celeribacter strains
The influence of volatile compounds on the flavour of raw, boiled and baked potatoes: Impact of agricultural measures on the volatile components
FLAVOUR GANG
Pass-through with volatile exchange rates and inflation targeting
Symposium Flavour and Flavour Stability : Nancy, France, October 2001
Supersymmetric flavour changing neutral currents beyond minimal flavour violation