Özdemir, S.; Heerd, D.; Quitmann, H.; Zhang, Y.; Fraatz, M.A.; Zorn, H.; Czermak, P.
Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes) during the Production of a Non-Alcoholic Beverage. Beverages 2017, 3, 20.
https://doi.org/10.3390/beverages3020020
AMA Style
Özdemir S, Heerd D, Quitmann H, Zhang Y, Fraatz MA, Zorn H, Czermak P.
Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes) during the Production of a Non-Alcoholic Beverage. Beverages. 2017; 3(2):20.
https://doi.org/10.3390/beverages3020020
Chicago/Turabian Style
Özdemir, Sibel, Doreen Heerd, Hendrich Quitmann, Yanyan Zhang, Marco Alexander Fraatz, Holger Zorn, and Peter Czermak.
2017. "Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes) during the Production of a Non-Alcoholic Beverage" Beverages 3, no. 2: 20.
https://doi.org/10.3390/beverages3020020
APA Style
Özdemir, S., Heerd, D., Quitmann, H., Zhang, Y., Fraatz, M. A., Zorn, H., & Czermak, P.
(2017). Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes) during the Production of a Non-Alcoholic Beverage. Beverages, 3(2), 20.
https://doi.org/10.3390/beverages3020020
