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

Research output: Contribution to journalJournal articlepeer-review

Original languageEnglish
JournalInternational Journal of Gastronomy and Food Science
Volume9
Pages (from-to)75-87
Number of pages13
ISSN1878-450X
DOIs
Publication statusPublished - 2017

ID: 190827590