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Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages

New types of wine-derived beverages are now in the market. However, little is known about the impact of ingredient formulation on aroma release during consumption, which is directly linked to consumer preferences and liking. In this study, the optimization and validation of a retronasal aroma-trappi...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Food Sci Nutr
Egile Nagusiak: Muñoz-González, Carolina, Rodríguez-Bencomo, Juan José, Moreno-Arribas, Maria Victoria, Pozo-Bayón, Maria Ángeles
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: BlackWell Publishing Ltd 2014
Gaiak:
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC4221834/
https://ncbi.nlm.nih.gov/pubmed/25473493
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.111
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