Optimisation of the partial napping approach for the successful capturing of mouthfeel differentiation between brandy products
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
| Originalsprog | Engelsk |
|---|---|
| Tidsskrift | Food Quality and Preference |
| Vol/bind | 41 |
| Sider (fra-til) | 245–253 |
| Antal sider | 9 |
| ISSN | 0950-3293 |
| DOI | |
| Status | Udgivet - 2015 |
ID: 132336827