Concepedia
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Publications
1
Citations
51
H-Index
Active since
2005
Affiliations
UCLouvain(Current)
Bénédicte Hug is an author at UCLouvain specializing in food chemistry, longevity, and food fermentation.
Top concepts
HealthLongevityFood QualityFood ChemistryFood Fermentation
Publications per year
2005–2005
Beer astringency assessed by time–intensity and quantitative descriptive analysis: Influence of pH and accelerated aging
Nancy François, Christine Guyot-Declerck, Bénédicte Hug et al. · Food Quality and Preference · 2005 · 51 citations
Food Chemistry, Shelf Life, Food Fermentation +7
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