Bioflavours via Fermentations and Biocatalysis: Microbes at their best
- Author
- Erick Vandamme (UGent) , An Cerdobbel (UGent) and Wim Soetaert (UGent)
- Organization
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-334207
- MLA
- Vandamme, Erick, et al. “Bioflavours via Fermentations and Biocatalysis: Microbes at Their Best.” Current Topics on Bioprocesses in Food Industry, 2006, pp. 81–97.
- APA
- Vandamme, E., Cerdobbel, A., & Soetaert, W. (2006). Bioflavours via Fermentations and Biocatalysis: Microbes at their best. In Current Topics on Bioprocesses in Food Industry (pp. 81–97).
- Chicago author-date
- 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.
- Chicago author-date (all authors)
- 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.
- Vancouver
- 1.Vandamme E, Cerdobbel A, Soetaert W. Bioflavours via Fermentations and Biocatalysis: Microbes at their best. In: Current Topics on Bioprocesses in Food Industry. 2006. p. 81–97.
- IEEE
- [1]E. Vandamme, A. Cerdobbel, and W. Soetaert, “Bioflavours via Fermentations and Biocatalysis: Microbes at their best,” in Current Topics on Bioprocesses in Food Industry, 2006, pp. 81–97.
@incollection{334207, author = {{Vandamme, Erick and Cerdobbel, An and Soetaert, Wim}}, booktitle = {{Current Topics on Bioprocesses in Food Industry}}, language = {{und}}, pages = {{81--97}}, title = {{Bioflavours via Fermentations and Biocatalysis: Microbes at their best}}, year = {{2006}}, }