Der menschliche Sauergeschmack

^*Corresponding author for this work

Research output: Other contribution

Original language	German
Media of output	Zeitschrift
Publisher	Journal Culinaire Kultur und Wissenschaft des Essens Edition Wurzer & Vilgis
Number of pages	6
Volume	42
ISBN (Print)	978-3941121-42-3
State	Published - May 2026

Name	Journal Culinaire

Cite this

@misc{39675d258a6b4b34948720df023360bf,

title = "Der menschliche Sauergeschmack",

author = "Tatjana Lang and Maik Behrens",

year = "2026",

month = may,

language = "Deutsch",

isbn = "978-3941121-42-3",

volume = "42",

series = "Journal Culinaire",

publisher = "Journal Culinaire Kultur und Wissenschaft des Essens Edition Wurzer \& Vilgis",

type = "Other",

}