Hannemann, L., Klauss, R., Gleissle, A., Heinrich, P., Braunbeck, T., & Zhang, Y. (2025). Almond-like aroma formation of acid whey by ischnoderma benzoinum fermentation: Potential a in novel beverage development. Journal of agricultural and food chemistry, 73(20), . https://doi.org/10.1021/acs.jafc.5c01359
Chicago-Zitierstil (17. Ausg.)Hannemann, Lea, Raphaela Klauss, Anne Gleissle, Patrick Heinrich, Thomas Braunbeck, und Yanyan Zhang. "Almond-like Aroma Formation of Acid Whey by Ischnoderma Benzoinum Fermentation: Potential a in Novel Beverage Development." Journal of Agricultural and Food Chemistry 73, no. 20 (2025). https://doi.org/10.1021/acs.jafc.5c01359.
MLA-Zitierstil (9. Ausg.)Hannemann, Lea, et al. "Almond-like Aroma Formation of Acid Whey by Ischnoderma Benzoinum Fermentation: Potential a in Novel Beverage Development." Journal of Agricultural and Food Chemistry, vol. 73, no. 20, 2025, https://doi.org/10.1021/acs.jafc.5c01359.