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

Rognså, Guro Helgesdotter; Rathe, Morten; Petersen, Mikael Agerlin; Misje, Knut-Espen; Brüggemann, Dagmar Adeline; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens
Journal article, Peer reviewed
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http://hdl.handle.net/11250/2484092
Utgivelsesdato
2017
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International Journal of Gastronomy and Food Science. 2017, 9 75-87.   10.1016/j.ijgfs.2017.06.003
Tidsskrift
International Journal of Gastronomy and Food Science