Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Bibliographic citation
-
In: Scientific reports, 8.2018, Nr. 1, Art. 9304, doi:10.1038/s41598-018-27620-w
- Classification
-
Physik
- Event
-
Veröffentlichung
- (where)
-
Frankfurt am Main
- (who)
-
Universitätsbibliothek Johann Christian Senckenberg
- (when)
-
2018
- Creator
-
Vahdatzadeh, Maryam
Splivallo, Richard
- URN
-
urn:nbn:de:hebis:30:3-468644
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
- 15.08.2025, 7:23 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Vahdatzadeh, Maryam
- Splivallo, Richard
- Universitätsbibliothek Johann Christian Senckenberg
Time of origin
- 2018
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
FLAVOUR GANG
Pass-through with volatile exchange rates and inflation targeting
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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
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