Bockshornklee + Haferflocken = Walnuss. Das Aroma von Walnüssen molekularsensorisch entschlüsselt

Translated title of the contribution: Fenugreek + oat flakes = walnut. The aroma of walnuts decoded by molecular sensory analysis

Christine A. Stübner (First Author), Martin Steinhaus (Last Author)

Research output: Contribution to journal › Article

Translated title of the contribution	Fenugreek + oat flakes = walnut. The aroma of walnuts decoded by molecular sensory analysis
Original language	German
Journal	Lebensmittelchemie
Volume	2023
Issue number	08
DOIs	https://doi.org/10.1002/lemi.202359020
State	Published - Aug 2023

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@article{cb348493780148c884548e161b88136e,

title = "Bockshornklee + Haferflocken = Walnuss. Das Aroma von Waln{\"u}ssen molekularsensorisch entschl{\"u}sselt",

author = "St{\"u}bner, \{Christine A.\} and Martin Steinhaus",

year = "2023",

month = aug,

doi = "10.1002/lemi.202359020",

language = "Deutsch",

volume = "2023",

journal = "Lebensmittelchemie",

issn = "0937-1478",

publisher = "John Wiley \& Sons, Ltd",

number = "08",

}