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

J.M. Hughes, K. Kaack, L.P. Christensen, M. Hughes, R. Eder

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	244-254
Journal	European Food Research and Technology
Volume	221
Issue number	3-4
DOIs	https://doi.org/10.1007/s00217-005-1141-4
Publication status	Published - 1 Aug 2005

Keywords

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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",

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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

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KW - FOOD SCIENCE & TECHNOLOGY

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M3 - Article

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EP - 254

JO - European Food Research and Technology

JF - European Food Research and Technology

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