Optimisation of the partial napping approach for the successful capturing of mouthfeel differentiation between brandy products
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Quality and Preference |
| Volume | 41 |
| Pages (from-to) | 245–253 |
| Number of pages | 9 |
| ISSN | 0950-3293 |
| DOIs | |
| Publication status | Published - 2015 |
ID: 132336827