The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements

Lena Charlotte Ströhla

Research output: Book/Report › Ph.D. thesis

Original language	English

Publisher	Department of Food Science, Faculty of Science, University of Copenhagen
Number of pages	145
Publication status	Published - 2022

Access to Document

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title = "The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements",

author = "Str{\"o}hla, {Lena Charlotte}",

year = "2022",

language = "English",

publisher = "Department of Food Science, Faculty of Science, University of Copenhagen",

}

TY - BOOK

T1 - The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements

AU - Ströhla, Lena Charlotte

PY - 2022

Y1 - 2022

M3 - Ph.D. thesis

BT - The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements

PB - Department of Food Science, Faculty of Science, University of Copenhagen

ER -