- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Erschienen in
-
In: Food & Function 5.11 (2014): S. 2719-2730.
- Klassifikation
-
Technische Chemie
- Schlagwort
-
-
- Ereignis
-
Veröffentlichung
- (wo)
-
Erlangen
- (wer)
-
Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU)
- (wann)
-
2016
- Urheber
-
Heinlein, A.
Metzger, M.
Walles, H.
Buettner, A.
- URN
-
urn:nbn:de:bvb:29-opus4-76394
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
25.03.2025, 13:51 MEZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Heinlein, A.
- Metzger, M.
- Walles, H.
- Buettner, A.
- Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU)
Entstanden
- 2016
Ähnliche Objekte (12)
Chromatography of aroma compounds and fragrances
Key Aroma Compounds in Two Bavarian Gins
Biotechnology of aroma compounds : with 44 tables
Transepithelial transport of putrescine across monolayers of the human intestinal epithelial cell line, Caco-2
Impact of hot water extraction methods on key aroma compounds in beverages from differently roasted coffees and studies on the influence of single aroma compounds on the overall coffee aroma
Odor-Active Compounds in German Flavor Hop Varieties
Isolation, separation and identification of volatile compounds in aroma research
Isolation, separation, and identification of volatile compounds in aroma research
"Caco y compañía"
Cupido y Caco
Aroma
![El "caco" Camisólez [Cómic]](https://iiif.deutsche-digitale-bibliothek.de/image/2/8168e49c-98c4-4123-ac26-b5bd8c915eb8/full/!306,450/0/default.jpg)
El "caco" Camisólez [Cómic]
Chromatography of aroma compounds and fragrances
Key Aroma Compounds in Two Bavarian Gins
Biotechnology of aroma compounds : with 44 tables
Transepithelial transport of putrescine across monolayers of the human intestinal epithelial cell line, Caco-2
Impact of hot water extraction methods on key aroma compounds in beverages from differently roasted coffees and studies on the influence of single aroma compounds on the overall coffee aroma
Odor-Active Compounds in German Flavor Hop Varieties
Isolation, separation and identification of volatile compounds in aroma research
Isolation, separation, and identification of volatile compounds in aroma research
"Caco y compañía"
Cupido y Caco
Aroma
El "caco" Camisólez [Cómic]
Chromatography of aroma compounds and fragrances
Key Aroma Compounds in Two Bavarian Gins
Biotechnology of aroma compounds : with 44 tables
Transepithelial transport of putrescine across monolayers of the human intestinal epithelial cell line, Caco-2
Impact of hot water extraction methods on key aroma compounds in beverages from differently roasted coffees and studies on the influence of single aroma compounds on the overall coffee aroma
Odor-Active Compounds in German Flavor Hop Varieties
Isolation, separation and identification of volatile compounds in aroma research
Isolation, separation, and identification of volatile compounds in aroma research
"Caco y compañía"
Cupido y Caco
Aroma