From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?

Publication details

Journal : International Journal of Gastronomy and Food Science , vol. 9 , p. 75–87 , 2017

Publisher : Elsevier

International Standard Numbers :
Printed : 1878-450X
Electronic : 1878-4518

Publication type : Academic article

Contributors : Rognså, Guro Helgesdotter; Rathe, Morten; Petersen, Mikael Agerlin; Misje, Knut-Espen; Brüggemann, Dagmar Adeline; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens

Links :
ARKIV : http://hdl.handle.net/11250/24...
DOI : doi.org/10.1016/j.ijgfs.2017.0...