Flavor changes produced by wine and food interactions: Chardonnay wine and hollandaise sauce

Journal of Sensory Studies

Volumn 16, Issue 5, 2001, Pages 461-470

  Nygren, I T ^a   Gustafsson, I B ^a   Haglund, A ^a   Johansson, L ^b   Noble, A C ^c  

^a ÖREBRO UNIVERSITY   (Sweden)

^b UPPSALA UNIVERSITY   (Sweden)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035646706     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2001.tb00313.x     Document Type: Article

References (16)

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