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Applications of Cell Immobilisation Biotechnology pp 355–372Cite as

Bioflavouring of Foods and Beverages

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Authors and Affiliations

  1. Department of Ultrastructure, Flanders Interuniversity Institute for Biotechnology, Vrije Universiteit Brussel, Pleinlaan 2, B-1050, Brussel, Belgium

    Ronnie Willaert

  2. Centre for Malting and Brewing Science, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001, Heverlee, Belgium

    Hubert Verachtert, Karen van den Bremt, Freddy Delvaux & Guy Derdelinckx

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  1. University of Belgrade, Belgrade, Serbia and Montenegro

    Viktor Nedović

  2. Free University of Brussels, Brussels, Belgium

    Ronnie Willaert

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Willaert, R., Verachtert, H., van den Bremt, K., Delvaux, F., Derdelinckx, G. (2005). Bioflavouring of Foods and Beverages. In: Nedović, V., Willaert, R. (eds) Applications of Cell Immobilisation Biotechnology. Focus on Biotechnology, vol 8B. Springer, Dordrecht. https://doi.org/10.1007/1-4020-3363-X_21

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