Molekular-sensorische Charakterisierung wertgebender Scharfstoffe in gestresstem und nativem, schwarzem Pfeffer (<i>Piper nigrum</i> L.)

  • C. Dawid Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München
  • L. Beltran Department of Cell Physiology, Ruhr-University-Bochum
  • A. Henze Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München
  • O. Frank Department of Receptor Biochemistry, Ruhr-University-Bochum
  • M. Beltran Department of Receptor Biochemistry, Ruhr-University-Bochum
  • J. Levermann Department of Cell Physiology, Ruhr-University-Bochum
  • S. Titt Department of Cell Physiology, Ruhr-University-Bochum
  • S. Thomas Department of Cell Physiology, Ruhr-University-Bochum
  • V. Puerschel Department of Cell Physiology, Ruhr-University-Bochum
  • M. Satalik Department of Cell Physiology, Ruhr-University-Bochum
  • G. Gisselmann Department of Cell Physiology, Ruhr-University-Bochum
  • H. Hatt Department of Cell Physiology, Ruhr-University-Bochum
  • T. Hofmann Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München
Veröffentlicht
2018-03-14