The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.)

Karl Kaack, Lars Porskjær Christensen, M. Hughes, R. Eder

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Originalsprog	Dansk
Tidsskrift	European Food Research and Technology
Vol/bind	221
Udgave nummer	3-4
Sider (fra-til)	244-254
Antal sider	11
ISSN	1438-2377
DOI	https://doi.org/10.1007/s00217-005-1141-4
Status	Udgivet - 2005
Udgivet eksternt	Ja

Adgang til dokumentet

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title = "The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.)",

author = "Karl Kaack and Christensen, {Lars Porskj{\ae}r} and M. Hughes and R. Eder",

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T1 - The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.)

AU - Kaack, Karl

AU - Christensen, Lars Porskjær

AU - Hughes, M.

AU - Eder, R.

PY - 2005

Y1 - 2005

U2 - 10.1007/s00217-005-1141-4

DO - 10.1007/s00217-005-1141-4

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SN - 1438-2377

VL - 221

SP - 244

EP - 254

JO - European Food Research and Technology

JF - European Food Research and Technology

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