Biosynthesis of flavour compounds from branched chain amino acids in Staphylococcus carnosus

Hans Christian Beck, S.M. Madsen, A.M. Hansen, A. Vrang, P. Ravn, H. Israelsen

Publikation: Bidrag til bog/antologi/rapport/konference-proceedingBidrag til bog/antologiForskning

OriginalsprogEngelsk
TitelFlavour Research of the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium
RedaktørerJ.L. Le Quéré, P.X., red. Etiévant
Udgivelses stedDijon
ForlagLavoisier, Cachan
Publikationsdato2003
Sider360-364
ISBN (Trykt)2-7430-0639-0
StatusUdgivet - 2003

Citer dette

Beck, H. C., Madsen, S. M., Hansen, A. M., Vrang, A., Ravn, P., & Israelsen, H. (2003). Biosynthesis of flavour compounds from branched chain amino acids in Staphylococcus carnosus. I J. L. Le Quéré, & P. X. . R. Etiévant (red.), Flavour Research of the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium (s. 360-364). Dijon: Lavoisier, Cachan.
Beck, Hans Christian ; Madsen, S.M. ; Hansen, A.M. ; Vrang, A. ; Ravn, P. ; Israelsen, H. / Biosynthesis of flavour compounds from branched chain amino acids in Staphylococcus carnosus. Flavour Research of the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium. red. / J.L. Le Quéré ; P.X., red. Etiévant. Dijon : Lavoisier, Cachan, 2003. s. 360-364
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Beck, HC, Madsen, SM, Hansen, AM, Vrang, A, Ravn, P & Israelsen, H 2003, Biosynthesis of flavour compounds from branched chain amino acids in Staphylococcus carnosus. i JL Le Quéré & PXR Etiévant (red), Flavour Research of the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium. Lavoisier, Cachan, Dijon, s. 360-364.

Biosynthesis of flavour compounds from branched chain amino acids in Staphylococcus carnosus. / Beck, Hans Christian; Madsen, S.M.; Hansen, A.M.; Vrang, A.; Ravn, P.; Israelsen, H.

Flavour Research of the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium. red. / J.L. Le Quéré; P.X., red. Etiévant. Dijon : Lavoisier, Cachan, 2003. s. 360-364.

Publikation: Bidrag til bog/antologi/rapport/konference-proceedingBidrag til bog/antologiForskning

TY - CHAP

T1 - Biosynthesis of flavour compounds from branched chain amino acids in Staphylococcus carnosus

AU - Beck, Hans Christian

AU - Madsen, S.M.

AU - Hansen, A.M.

AU - Vrang, A.

AU - Ravn, P.

AU - Israelsen, H.

N1 - 10th Weurman Flavour Research Symposium, BEAUNE, FRANCE, JUN 24-28, 2002

PY - 2003

Y1 - 2003

M3 - Book chapter

SN - 2-7430-0639-0

SP - 360

EP - 364

BT - Flavour Research of the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium

A2 - Le Quéré, J.L.

A2 - Etiévant, P.X., red.

PB - Lavoisier, Cachan

CY - Dijon

ER -

Beck HC, Madsen SM, Hansen AM, Vrang A, Ravn P, Israelsen H. Biosynthesis of flavour compounds from branched chain amino acids in Staphylococcus carnosus. I Le Quéré JL, Etiévant PXR, red., Flavour Research of the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium. Dijon: Lavoisier, Cachan. 2003. s. 360-364