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

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

@article{cc44b79f3de0431b9c34b9e4efeb7cb5,

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 -