The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Originalsprog | Engelsk |
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Forlag | Department of Food Science, Faculty of Science, University of Copenhagen |
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Antal sider | 145 |
Status | Udgivet - 2022 |
ID: 332932241