| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541807 | Food Chemistry | 2011 | 14 Pages |
Abstract
⺠Aroma of wine is of minor importance when choosing a wine for cooking. ⺠The non-volatile composition of red wine is important for meat stock preparation. ⺠Preparation method affects the flavour of meat stock reduction with red wine.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Pia Snitkjær, Jens Risbo, Leif H. Skibsted, Susan Ebeler, Hildegarde Heymann, Kirsty Harmon, Michael B. Frøst,