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Authors
Rudolph, Steffi
Riedel, Edris
Henle, Thomas
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Article History
Received: 17 November 2017
Revised: 13 March 2018
Accepted: 16 March 2018
First Online: 29 March 2018
Compliance with ethical standards
:
: The authors declare no conflict of interest.
: The sensory evaluation was performed with research associates and students of the Chair of Food Chemistry at the Technische Universität Dresden. All participants were informed about the research project including the (food grade) samples. No personal data were collected and stored.
