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Flavor changes produced by wine and food interactions: Chardonnay wine and Hollandaise sauce
Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
2001 (English)In: Journal of sensory studies, Vol. 16, no 5, 461-470 p.Article in journal (Refereed) Published
Place, publisher, year, edition, pages
2001. Vol. 16, no 5, 461-470 p.
URN: urn:nbn:se:uu:diva-39335OAI: oai:DiVA.org:uu-39335DiVA: diva2:67234
Available from: 2008-10-17 Created: 2008-10-17 Last updated: 2011-01-14

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