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

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

19 Citations (Scopus)

Access to Document

@article{08bdbc7bd47246ffa5c2810ef717eca4,

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

author = "Schmidt, {Charlotte Vinther} and Karsten Olsen and Mouritsen, {Ole G.}",

year = "2021",

doi = "10.1016/j.foodchem.2020.128971",

language = "English",

volume = "360",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

TY - JOUR

T1 - Umami potential of fermented beverages

T2 - Sake, wine, champagne, and beer

AU - Schmidt, Charlotte Vinther

AU - Olsen, Karsten

AU - Mouritsen, Ole G.

PY - 2021

Y1 - 2021

U2 - 10.1016/j.foodchem.2020.128971

DO - 10.1016/j.foodchem.2020.128971

M3 - Journal article

C2 - 34052711

VL - 360

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 128971

ER -