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
StandardStandard
The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.). / Hughes, J.M.; Kaack, K.; Christensen, L.P. et al.
Yn: European Food Research and Technology, Cyfrol 221, Rhif 3-4, 01.08.2005, t. 244-254.
Yn: European Food Research and Technology, Cyfrol 221, Rhif 3-4, 01.08.2005, t. 244-254.
Allbwn ymchwil: Cyfraniad at gyfnodolyn › Erthygl › adolygiad gan gymheiriaid
HarvardHarvard
Hughes, JM, Kaack, K, Christensen, LP, Hughes, M & Eder, R 2005, 'The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.)', European Food Research and Technology, cyfrol. 221, rhif 3-4, tt. 244-254. https://doi.org/10.1007/s00217-005-1141-4
APA
Hughes, J. M., Kaack, K., Christensen, L. P., Hughes, M., & Eder, R. (2005). The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.). European Food Research and Technology, 221(3-4), 244-254. https://doi.org/10.1007/s00217-005-1141-4
CBE
Hughes JM, Kaack K, Christensen LP, Hughes M, Eder R. 2005. The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.). European Food Research and Technology. 221(3-4):244-254. https://doi.org/10.1007/s00217-005-1141-4
MLA
Hughes, J.M. et al. "The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.)". European Food Research and Technology. 2005, 221(3-4). 244-254. https://doi.org/10.1007/s00217-005-1141-4
VancouverVancouver
Hughes JM, Kaack K, Christensen LP, Hughes M, Eder R. The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.). European Food Research and Technology. 2005 Awst 1;221(3-4):244-254. doi: 10.1007/s00217-005-1141-4
Author
RIS
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
VL - 221
SP - 244
EP - 254
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 3-4
ER -