Effect of packing material and storage time on volatile compounds in tea processed from flowers of black elder (Sambucus nigra L.)

Karl Kaack, Lars Porskjær Christensen

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

OriginalsprogEngelsk
TidsskriftEuropean Food Research and Technology
Vol/bind227
Udgave nummer4
Sider (fra-til)1259-1273
Antal sider15
ISSN1438-2377
DOI
StatusUdgivet - 2008

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