Relationships between levels of sesquiterpene lactones in chicory and sensory evaluation

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

Original language	English
Pages (from-to)	326-329
Journal	Journal of the American Society for Horticultural Science
Volume	123
Issue number	2
DOIs	https://doi.org/10.21273/jashs.123.2.326
Publication status	Published - 1998

Keywords

@article{436e6a01743345b3a99abb9afdb15577,

title = "Relationships between levels of sesquiterpene lactones in chicory and sensory evaluation",

keywords = "Antibodies, Bitterness, ELISA, Quality assessment, Taste intensity, Typical chicory flavor",

author = "A.M. Peters and \{van Amerongen\}, A.",

year = "1998",

doi = "10.21273/jashs.123.2.326",

language = "English",

volume = "123",

pages = "326--329",

journal = "Journal of the American Society for Horticultural Science",

issn = "0003-1062",

publisher = "American Society for Horticultural Science",

number = "2",

}

TY - JOUR

T1 - Relationships between levels of sesquiterpene lactones in chicory and sensory evaluation

AU - Peters, A.M.

AU - van Amerongen, A.

PY - 1998

Y1 - 1998

KW - Antibodies

KW - Bitterness

KW - ELISA

KW - Quality assessment

KW - Taste intensity

KW - Typical chicory flavor

U2 - 10.21273/jashs.123.2.326

DO - 10.21273/jashs.123.2.326

M3 - Article

SN - 0003-1062

VL - 123

SP - 326

EP - 329

JO - Journal of the American Society for Horticultural Science

JF - Journal of the American Society for Horticultural Science

IS - 2

ER -