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Bioflavours via Fermentations and Biocatalysis: Microbes at their best

Erick Vandamme (UGent) , An Cerdobbel (UGent) and Wim Soetaert (UGent)
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Citation

Please use this url to cite or link to this publication:

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}},
}