Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation.

Research output: Contribution to journal › Journal article › Research › peer-review

Original language	English
Journal	International Journal of Food Microbiology
Volume	113
Issue number	2
Pages (from-to)	133-141
ISSN	0168-1605
Publication status	Published - 2006

OpenUrl availability

@article{56614227bb5d4a5f8491a0b000f91db8,

title = "Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation.",

author = "X Feng and Larsen, {Thomas Ostenfeld} and J Schn{\"u}rer",

year = "2006",

language = "English",

volume = "113",

pages = "133--141",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

publisher = "Elsevier",

number = "2",

}

TY - JOUR

T1 - Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation.

AU - Feng, X

AU - Larsen, Thomas Ostenfeld

AU - Schnürer, J

PY - 2006

Y1 - 2006

M3 - Journal article

SN - 0168-1605

VL - 113

SP - 133

EP - 141

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

IS - 2

ER -