Methylglyoxal-Bildung während des Gärprozesses bei der Herstellung von Bier und Wein
| Author: | Hanna Becker, Marie-Jo Dapp, Pascal Fabry, Simone Stegmüller, Elke RichlingORCiD |
|---|---|
| URL: | https://onlinelibrary.wiley.com/doi/10.1002/lemi.202352094 |
| DOI: | https://doi.org/10.1002/lemi.202352094 |
| ISSN: | 1521-3811 |
| Journal: | Lebensmittelchemie |
| Publisher: | Wiley |
| Document Type: | Research Article |
| Language: | German |
| Year of first Publication: | 2023 |
| Release Date: | 2023/06/06 |
| Volume: | 77 |
| Issue: | S1 |
| Page Number: | 1 |
| First Page: | S124 |
| Last Page: | S124 |
| Faculties / Organisational entities: | RPTU in Kaiserslautern / Fachbereich Chemie / Anorganische Chemie |
| Open access state: | Closed Access |
| RPTU: | Kaiserslautern |
| Research funding: | Sonstige |
| Created at the RPTU: | Yes |