Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/47910
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dc.contributor.authorWilkinson, K.en
dc.contributor.authorElsey, G.en
dc.contributor.authorPrager, R.en
dc.contributor.authorPollnitz, A.en
dc.contributor.authorSefton, M.en
dc.date.issued2005en
dc.identifier.citationState-of-the-art in flavour chemistry and biology, 2005 / pp.213-219en
dc.identifier.isbn9783000158094en
dc.identifier.urihttp://hdl.handle.net/2440/47910-
dc.description.statementofresponsibilityK. L. Wilkinson, G. M. Elsey, R. H. Prager, A. P. Pollnitz and M. A. Sefton.en
dc.description.urihttp://trove.nla.gov.au/work/27381580en
dc.language.isoenen
dc.publisherDt. Forschungsanst. fur Lebensmittelchemieen
dc.titleFormation of oak lactone from 3-methyl-4-hydroxyoctanoic acid and its 4-O-β-D-glucopyranosidesen
dc.title.alternativeFormation of oak lactone from 3-methyl-4-hydroxyoctanoic acid and its 4-O-beta-D-glucopyranosidesen
dc.typeBook chapteren
dc.publisher.placeGermanyen
pubs.publication-statusPublisheden
dc.identifier.orcidWilkinson, K. [0000-0001-6724-9837]en
Appears in Collections:Agriculture, Food and Wine publications

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