Umami potential of fermented beverages - Result

Umami potential of fermented beverages: Sake, wine, champagne, and beer

Research output: Contribution to journal › Journal article › Research › peer-review

Charlotte Vinther Schmidt
Olsen, Karsten
Mouritsen, Ole G.

Original language	English
Article number	128971
Journal	Food Chemistry
Volume	360
Number of pages	10
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2020.128971
Publication status	Published - 2021

ID: 253568527