Insights on the astringency of non-alcoholic beverages: Fruit, vegetable & plantation-based perspective
Sensory parameters of food and beverages secured much importance with mounting changes in diet preferences. The taste and flavour of these food groups are largely affected by astringency which in turn influence the sensory experience. Derived from Latin, astringency deals with the sensation of extre...
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| Principais autores: | , , , , , , , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Elsevier
2024-06-01
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| 叢編: | Food Chemistry Advances |
| 主題: | |
| 在線閱讀: | http://www.sciencedirect.com/science/article/pii/S2772753X24000261 |
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