The stability of flavor compounds during storage in the presence of glucose and protein

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationFrontiers of Flavour Science
EditorsP Schieberle, K H Engel
Place of PublicationGarching, Germany
PublisherDeutsche Forschungsanstalt fur Lebensmittelchemie
Pages334-340
StatePublished - 2000

Cite this

Chen, M., & Reineccius, G. A. (2000). The stability of flavor compounds during storage in the presence of glucose and protein. In P. Schieberle, & K. H. Engel (Eds.), Frontiers of Flavour Science (pp. 334-340). Garching, Germany: Deutsche Forschungsanstalt fur Lebensmittelchemie.

The stability of flavor compounds during storage in the presence of glucose and protein. / Chen, M; Reineccius, G A.

Frontiers of Flavour Science. ed. / P Schieberle; K H Engel. Garching, Germany : Deutsche Forschungsanstalt fur Lebensmittelchemie, 2000. p. 334-340.

Research output: Chapter in Book/Report/Conference proceedingChapter

Chen, M & Reineccius, GA 2000, The stability of flavor compounds during storage in the presence of glucose and protein. in P Schieberle & KH Engel (eds), Frontiers of Flavour Science. Deutsche Forschungsanstalt fur Lebensmittelchemie, Garching, Germany, pp. 334-340.
Chen M, Reineccius GA. The stability of flavor compounds during storage in the presence of glucose and protein. In Schieberle P, Engel KH, editors, Frontiers of Flavour Science. Garching, Germany: Deutsche Forschungsanstalt fur Lebensmittelchemie. 2000. p. 334-340
Chen, M ; Reineccius, G A. / The stability of flavor compounds during storage in the presence of glucose and protein. Frontiers of Flavour Science. editor / P Schieberle ; K H Engel. Garching, Germany : Deutsche Forschungsanstalt fur Lebensmittelchemie, 2000. pp. 334-340
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