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Bioflavours via Fermentations and Biocatalysis: Microbes at their best

Erick Vandamme UGent, An Cerdobbel UGent and Wim Soetaert UGent (2006) Current Topics on Bioprocesses in Food Industry. p.81-97
Please use this url to cite or link to this publication:
author
organization
year
type
bookChapter
publication status
published
subject
book title
Current Topics on Bioprocesses in Food Industry
pages
81-97 pages
UGent publication?
yes
classification
B2
id
334207
handle
http://hdl.handle.net/1854/LU-334207
date created
2006-05-08 12:57:00
date last changed
2008-02-22 22:58:31
@incollection{334207,
  author       = {Vandamme, Erick and Cerdobbel, An and Soetaert, Wim},
  booktitle    = {Current Topics on Bioprocesses in Food Industry},
  pages        = {81--97},
  title        = {Bioflavours via Fermentations and Biocatalysis: Microbes at their best},
  year         = {2006},
}

Chicago
Vandamme, Erick, An Cerdobbel, and Wim Soetaert. 2006. “Bioflavours via Fermentations and Biocatalysis: Microbes at Their Best.” In Current Topics on Bioprocesses in Food Industry, 81–97.
APA
Vandamme, Erick, Cerdobbel, A., & Soetaert, W. (2006). Bioflavours via Fermentations and Biocatalysis: Microbes at their best. Current Topics on Bioprocesses in Food Industry (pp. 81–97).
Vancouver
1.
Vandamme E, Cerdobbel A, Soetaert W. Bioflavours via Fermentations and Biocatalysis: Microbes at their best. Current Topics on Bioprocesses in Food Industry. 2006. p. 81–97.
MLA
Vandamme, Erick, An Cerdobbel, and Wim Soetaert. “Bioflavours via Fermentations and Biocatalysis: Microbes at Their Best.” Current Topics on Bioprocesses in Food Industry. 2006. 81–97. Print.