Instrumental and sensory analysis of the flavour of French beans (Phaseolus vulgaris) after different rehydration conditions.

S.M. van Ruth, J.P. Roozen, M.E. Hollmann, M.A. Posthumus

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	7-13
Journal	Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, Food research and technology
Volume	203
Publication status	Published - 1996

Cite this

@article{997a39da374849bda70e0d2add16ced4,

title = "Instrumental and sensory analysis of the flavour of French beans (Phaseolus vulgaris) after different rehydration conditions.",

author = "{van Ruth}, S.M. and J.P. Roozen and M.E. Hollmann and M.A. Posthumus",

year = "1996",

language = "English",

volume = "203",

pages = "7--13",

journal = "Zeitschrift f{\"u}r Lebensmittel-Untersuchung und -Forschung. A, Food research and technology",

}

Research output: Contribution to journal › Article › Academic › peer-review

TY - JOUR

T1 - Instrumental and sensory analysis of the flavour of French beans (Phaseolus vulgaris) after different rehydration conditions.

AU - van Ruth, S.M.

AU - Roozen, J.P.

AU - Hollmann, M.E.

AU - Posthumus, M.A.

PY - 1996

Y1 - 1996

M3 - Article

VL - 203

SP - 7

EP - 13

JO - Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, Food research and technology

JF - Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, Food research and technology

ER -