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From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?
Guro Helgesdotter Rognså , Morten Rathe, Mikael Agerlin Petersen, Knut-Espen Misje, Dagmar A. Brüggemann, Margrethe Hersleth, Morten Sivertsvik, Jens Risbo