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

Autor/innen

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