First-Authors Christoph Hofstetter and Andreas Dunkel in Their Lab (IMAGE)

Technical University of Munich (TUM)

First-Authors Christoph Hofstetter and Andreas Dunkel in Their Lab

Caption

Based on ultra-high performance liquid chromatography mass spectrometry (UHPLC-MS) scientists at the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology have developed a new methodology for the simultaneous analysis of odorants and tastants. It could simplify and accelerate the quality control of food in the future. The image shows the two first-authors Christoph Hofstetter and Andreas Dunkel in their lab.

Credit

Gisela Olias / Leibniz-Institute for Food Systems Biology

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