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

Research output: Contribution to journalJournal articleResearchpeer-review

Guro Helgesdotter Rognså , Morten Rathe, Mikael Agerlin Petersen, Knut-Espen Misje, Dagmar A. Brüggemann, Margrethe Hersleth, Morten Sivertsvik, Jens Risbo

Original languageEnglish
JournalInternational Journal of Gastronomy and Food Science
Pages (from-to)75-87
Number of pages13
Publication statusPublished - 2017

ID: 190827590