Published in
Wiley, Journal of Sensory Studies, 5(16), p. 461-470, 2001
DOI: 10.1111/j.1745-459x.2001.tb00313.x
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Flavor Changes Produced by Wine and Food Interactions: Chardonnay Wine and Hollandaise Sauce
Journal article published in 2001 by
I. T. Nygren,
I.-B. Gustafsson,
Å. Haglund,
L. Johansson,
A. C. Noble
This paper was not found in any repository, but could be made available legally by the author.
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