The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.)

Allbwn ymchwil: Cyfraniad at gyfnodolyn › Erthygl › adolygiad gan gymheiriaid

Iaith wreiddiol	Saesneg
Tudalennau (o-i)	244-254
Cyfnodolyn	European Food Research and Technology
Cyfrol	221
Rhif cyhoeddi	3-4
Dynodwyr Gwrthrych Digidol (DOIs)	https://doi.org/10.1007/s00217-005-1141-4
Statws	Cyhoeddwyd - 1 Awst 2005

Mynediad at Ddogfen

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title = "The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.)",

keywords = "FOOD SCIENCE \& TECHNOLOGY",

author = "J.M. Hughes and K. Kaack and L.P. Christensen and M. Hughes and R. Eder",

year = "2005",

month = aug,

day = "1",

doi = "10.1007/s00217-005-1141-4",

language = "English",

volume = "221",

pages = "244--254",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer Science and Business Media Deutschland GmbH",

number = "3-4",

}

TY - JOUR

T1 - The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.)

AU - Hughes, J.M.

AU - Kaack, K.

AU - Christensen, L.P.

AU - Hughes, M.

AU - Eder, R.

PY - 2005/8/1

Y1 - 2005/8/1

KW - FOOD SCIENCE & TECHNOLOGY

U2 - 10.1007/s00217-005-1141-4

DO - 10.1007/s00217-005-1141-4

M3 - Article

SN - 1438-2377

VL - 221

SP - 244

EP - 254

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 3-4

ER -