Studies on the sensory properties of mead and the formation of aroma compounds related to the type of honey

Acta Alimentaria

Volumn 36, Issue 2, 2007, Pages 151-162

  Vidrih, R ^a   Hribar, J ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Fermentation; Higher alcohols; Honey; Mead; Sensory evaluation

Indexed keywords

CUCUMIS MELO VAR. INODORUS;

EID: 34547193374     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.36.2007.2.2     Document Type: Article

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