Krishnachandra Sharma Hidangmayum
Enrolled PhD student, Guest Researcher
ORCID: 0000-0003-3006-1085
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Effect of processing and accelerated storage on the volatile composition and sensory profile of a tomato soup
Strohla, L. C., Hidangmayum, Krishnachandra Sharma, Waehrens, S. S., Orlien, Vibeke & Petersen, Mikael Agerlin, 2022, In: Food Quality and Safety. 6, 12 p., 024.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 201651110
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Effect of processing and accelerated storage on the volatile composition and sensory profile of a tomato soup
Research output: Contribution to journal › Journal article › Research › peer-review
Published