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Linking biochemistry and genetics in celery to taste and flavour perceived by consumers: developing a more acceptable product.

ReferenceBB/M016579/1
Principal Investigator / Supervisor Professor Carol Wagstaff
Co-Investigators /
Co-Supervisors
Institution University of Reading
DepartmentFood and Nutritional Sciences
Funding typeSkills
Value (£) 95,042
StatusCompleted
TypeTraining Grants
Start date 01/10/2015
End date 31/07/2021
Duration70 months

Abstract

unavailable

Summary

unavailable
Committee Not funded via Committee
Research TopicsX – not assigned to a current Research Topic
Research PriorityX – Research Priority information not available
Research Initiative X - not in an Initiative
Funding SchemeTraining Grant - Industrial Case
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