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
Electronic versions
DOI
Keywords
- FOOD SCIENCE & TECHNOLOGY
| Original language | English |
|---|---|
| Pages (from-to) | 244-254 |
| Journal | European Food Research and Technology |
| Volume | 221 |
| Issue number | 3-4 |
| DOIs | |
| Publication status | Published - 1 Aug 2005 |