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	1	Characterization of key aroma compounds of celeriac, carrot, navet, onion and leek and their contribution to the aroma of the meat bouillon Pot-au-Feu Holzmayr, Stefan. - München : Verlag Dr. Hut, 2018, 1. Auflage
	2	Characterization of key aroma compounds of celeriac, carrot, navet, onion and leek and their contribution to the aroma of the meat bouillon Pot-au-Feu Holzmayr, Stefan. - München : Verlag Dr. Hut, 2018