Sammelbandbeitrag

Autorenliste: Krings, U; Zorn, H; Berger, RG

Erschienen in: Flavour science : recent advances and trends

Herausgeberliste: Bredie, WLP; Petersen, MA

Jahr der Veröffentlichung: 2006

Seiten: 573-576

ISBN: 978-0-444-52742-4

eISBN: 978-0-08-046221-9

DOI Link: https://doi.org/10.1016/S0167-4501(06)80135-4

Auflage: 1. Auflage

Serientitel: Developments in food science

Serienzählung: 43

Abstract: 

The substantial contribution of combined MS approaches—accurate mass detection, simultaneous EI and EI/CI and high energy collision—to the structural elucidation and confirmation of novel flavour compounds is demonstrated for pyruvate decarboxylase derived hydroxy ketones and sequiterpene bioconversion products.

Harvard-Zitierstil: Krings, U., Zorn, H. and Berger, R. (2006) Innovative mass spectrometric tools for the structural elucidation of flavour compounds, in Bredie, W. and Petersen, M. (eds.) Flavour science : recent advances and trends. 1. Auflage. Amsterdam: Elsevier, pp. 573-576. https://doi.org/10.1016/S0167-4501(06)80135-4

APA-Zitierstil: Krings, U., Zorn, H., & Berger, R. (2006). Innovative mass spectrometric tools for the structural elucidation of flavour compounds. In Bredie, W., & Petersen, M. (Eds.), Flavour science : recent advances and trends (1. Auflage, pp. 573-576). Elsevier. https://doi.org/10.1016/S0167-4501(06)80135-4