Which compounds contribute to the sensory quality of blackcurrant juice?

Ulla Kidmose, Lars Porskjær Christensen, Anette Kistrup Thybo, Hanne Lindhard Pedersen

Publikation: Konferencebidrag uden forlag/tidsskriftKonferenceabstrakt til konferenceForskning

OriginalsprogEngelsk
Publikationsdato2008
Antal sider1
StatusUdgivet - 2008
Udgivet eksterntJa
Begivenhed3rd European Conference on Sensory and Consumer Research - A Sense of Innovation - Hamborg, Tyskland
Varighed: 7. sep. 200810. sep. 2008

Konference

Konference3rd European Conference on Sensory and Consumer Research - A Sense of Innovation
LandTyskland
ByHamborg
Periode07/09/200810/09/2008

Bibliografisk note

Sider: P41

Citer dette

Kidmose, U., Christensen, L. P., Thybo, A. K., & Pedersen, H. L. (2008). Which compounds contribute to the sensory quality of blackcurrant juice?. Abstract fra 3rd European Conference on Sensory and Consumer Research - A Sense of Innovation, Hamborg, Tyskland.
Kidmose, Ulla ; Christensen, Lars Porskjær ; Thybo, Anette Kistrup ; Pedersen, Hanne Lindhard. / Which compounds contribute to the sensory quality of blackcurrant juice?. Abstract fra 3rd European Conference on Sensory and Consumer Research - A Sense of Innovation, Hamborg, Tyskland.1 s.
@conference{ac693500c8fd11dd9906000ea68e967b,
title = "Which compounds contribute to the sensory quality of blackcurrant juice?",
author = "Ulla Kidmose and Christensen, {Lars Porskj{\ae}r} and Thybo, {Anette Kistrup} and Pedersen, {Hanne Lindhard}",
note = "Sider: P41; null ; Conference date: 07-09-2008 Through 10-09-2008",
year = "2008",
language = "English",

}

Kidmose, U, Christensen, LP, Thybo, AK & Pedersen, HL 2008, 'Which compounds contribute to the sensory quality of blackcurrant juice?', 3rd European Conference on Sensory and Consumer Research - A Sense of Innovation, Hamborg, Tyskland, 07/09/2008 - 10/09/2008.

Which compounds contribute to the sensory quality of blackcurrant juice? / Kidmose, Ulla; Christensen, Lars Porskjær ; Thybo, Anette Kistrup; Pedersen, Hanne Lindhard.

2008. Abstract fra 3rd European Conference on Sensory and Consumer Research - A Sense of Innovation, Hamborg, Tyskland.

Publikation: Konferencebidrag uden forlag/tidsskriftKonferenceabstrakt til konferenceForskning

TY - ABST

T1 - Which compounds contribute to the sensory quality of blackcurrant juice?

AU - Kidmose, Ulla

AU - Christensen, Lars Porskjær

AU - Thybo, Anette Kistrup

AU - Pedersen, Hanne Lindhard

N1 - Sider: P41

PY - 2008

Y1 - 2008

M3 - Conference abstract for conference

ER -

Kidmose U, Christensen LP, Thybo AK, Pedersen HL. Which compounds contribute to the sensory quality of blackcurrant juice?. 2008. Abstract fra 3rd European Conference on Sensory and Consumer Research - A Sense of Innovation, Hamborg, Tyskland.