Deza Durand, Karla Michelle

Petersen, Mikael Agerlin

Poll, Leif

Roepstorff, Allan Knud

English

Copenhagen University Research Information System

u n i ve r s i t y  o f  co pe n h ag e n  Københavns UniversitetInfluence of packaging and storage time on aroma compounds of minimally processedlettuceDeza Durand, Karla Michelle; Petersen, Mikael Agerlin; Roepstorff, Allan Knud; Poll, LeifPublished in:Advantages and challenges in flavor chemistry and biologyPublication date:2011Document versionPublisher's PDF, also known as Version of recordCitation for published version (APA):Deza Durand, K. M., Petersen, M. A., Roepstorff, A. K., & Poll, L. (2011). Influence of packaging and storagetime on aroma compounds of minimally processed lettuce. In T. Hofmann, W. Meyerhof, & P. Schieberle (Eds.),Advantages and challenges in flavor chemistry and biology: proceedings of the 9th Wartburg Symposium (pp.305-309). Deutche Forschungsanstalt für Lebensmittelchemie.Download date: 02. Feb. 2020148 Magnetic Resonance in Food ScienceMetabolomics 149150 Magnetic Resonance in Food ScienceMetabolomics 151152 Magnetic Resonance in Food ScienceMetabolomics 153154 Magnetic Resonance in Food ScienceMetabolomics 155156 Magnetic Resonance in Food ScienceMetabolomics 157158 Magnetic Resonance in Food ScienceMetabolomics 159160 Magnetic Resonance in Food Science

Influence of packaging and storage time on aroma compounds of minimally processed lettuce

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Influence of packaging and storage time on aroma compounds of minimally processed lettuce

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