The Relationship Between Sensory Quality and Volatile Compounds in Raw Juice Processed from Elderberries (Sambucus nigra L.)

K. Kaack, L.P. Christensen, M. Hughes, R. Eder

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
Pages (from-to)244-254
Number of pages11
JournalEuropean Food Research and Technology
Issue number3
Publication statusPublished - 2005
MoE publication typeA1 Journal article-refereed

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