Modification of bread crust flavour with enzymes and flavour precursors
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
Standard
Modification of bread crust flavour with enzymes and flavour precursors. / Bredie, Wender; Boesveld, Marinke; Martens, Magni; Dybdal, Lone.
Flavour science: recent advances and trends. ed. / Wender L.P. Bredie; Mikael Agerlin Petersen. Amsterdam : Elsevier, 2006. p. 225-228 (Developments in Food Science, Vol. 43).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
Harvard
Bredie, W, Boesveld, M, Martens, M & Dybdal, L 2006, Modification of bread crust flavour with enzymes and flavour precursors. in WLP Bredie & MA Petersen (eds), Flavour science: recent advances and trends. Elsevier, Amsterdam, Developments in Food Science, vol. 43, pp. 225-228.
APA
Bredie, W., Boesveld, M., Martens, M., & Dybdal, L. (2006). Modification of bread crust flavour with enzymes and flavour precursors. In W. L. P. Bredie, & M. A. Petersen (Eds.), Flavour science: recent advances and trends (pp. 225-228). Elsevier. Developments in Food Science Vol. 43
Vancouver
Bredie W, Boesveld M, Martens M, Dybdal L. Modification of bread crust flavour with enzymes and flavour precursors. In Bredie WLP, Petersen MA, editors, Flavour science: recent advances and trends. Amsterdam: Elsevier. 2006. p. 225-228. (Developments in Food Science, Vol. 43).
Author
Bibtex
@inbook{bcdb62f0a1c011ddb6ae000ea68e967b,
title = "Modification of bread crust flavour with enzymes and flavour precursors",
author = "Wender Bredie and Marinke Boesveld and Magni Martens and Lone Dybdal",
year = "2006",
language = "English",
isbn = "978-0-444-52742-4",
series = "Developments in Food Science",
publisher = "Elsevier",
pages = "225--228",
editor = "Bredie, {Wender L.P.} and Petersen, {Mikael Agerlin}",
booktitle = "Flavour science",
address = "Netherlands",
}
RIS
TY - CHAP
T1 - Modification of bread crust flavour with enzymes and flavour precursors
AU - Bredie, Wender
AU - Boesveld, Marinke
AU - Martens, Magni
AU - Dybdal, Lone
PY - 2006
Y1 - 2006
M3 - Book chapter
SN - 978-0-444-52742-4
T3 - Developments in Food Science
SP - 225
EP - 228
BT - Flavour science
A2 - Bredie, Wender L.P.
A2 - Petersen, Mikael Agerlin
PB - Elsevier
CY - Amsterdam
ER -
ID: 8021219