From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?

Research output: Contribution to journalJournal articleResearchpeer-review

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From wine to hollandaise sauce : Does the nature of the wine or wine reduction influence sensory attributes? / Rognså , Guro Helgesdotter ; Rathe, Morten ; Petersen, Mikael Agerlin; Misje, Knut-Espen ; Brüggemann, Dagmar A.; Hersleth, Margrethe; Sivertsvik, Morten ; Risbo, Jens.

In: International Journal of Gastronomy and Food Science, Vol. 9, 2017, p. 75-87.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Rognså , GH, Rathe, M, Petersen, MA, Misje, K-E, Brüggemann, DA, Hersleth, M, Sivertsvik, M & Risbo, J 2017, 'From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?', International Journal of Gastronomy and Food Science, vol. 9, pp. 75-87. https://doi.org/10.1016/j.ijgfs.2017.06.003

APA

Rognså , G. H., Rathe, M., Petersen, M. A., Misje, K-E., Brüggemann, D. A., Hersleth, M., ... Risbo, J. (2017). From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes? International Journal of Gastronomy and Food Science, 9, 75-87. https://doi.org/10.1016/j.ijgfs.2017.06.003

Vancouver

Rognså GH, Rathe M, Petersen MA, Misje K-E, Brüggemann DA, Hersleth M et al. From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes? International Journal of Gastronomy and Food Science. 2017;9:75-87. https://doi.org/10.1016/j.ijgfs.2017.06.003

Author

Rognså , Guro Helgesdotter ; Rathe, Morten ; Petersen, Mikael Agerlin ; Misje, Knut-Espen ; Brüggemann, Dagmar A. ; Hersleth, Margrethe ; Sivertsvik, Morten ; Risbo, Jens. / From wine to hollandaise sauce : Does the nature of the wine or wine reduction influence sensory attributes?. In: International Journal of Gastronomy and Food Science. 2017 ; Vol. 9. pp. 75-87.

Bibtex

@article{645535bd647d4db3b53faaa384e7d6cb,
title = "From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?",
author = "Rogns{\aa}, {Guro Helgesdotter} and Morten Rathe and Petersen, {Mikael Agerlin} and Knut-Espen Misje and Br{\"u}ggemann, {Dagmar A.} and Margrethe Hersleth and Morten Sivertsvik and Jens Risbo",
year = "2017",
doi = "10.1016/j.ijgfs.2017.06.003",
language = "English",
volume = "9",
pages = "75--87",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - From wine to hollandaise sauce

T2 - Does the nature of the wine or wine reduction influence sensory attributes?

AU - Rognså , Guro Helgesdotter

AU - Rathe, Morten

AU - Petersen, Mikael Agerlin

AU - Misje, Knut-Espen

AU - Brüggemann, Dagmar A.

AU - Hersleth, Margrethe

AU - Sivertsvik, Morten

AU - Risbo, Jens

PY - 2017

Y1 - 2017

U2 - 10.1016/j.ijgfs.2017.06.003

DO - 10.1016/j.ijgfs.2017.06.003

M3 - Journal article

VL - 9

SP - 75

EP - 87

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

ER -

ID: 190827590