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Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods
The sensory characteristics of phenolic compounds combinations were evaluated. A highly trained descriptive panel evaluated combinations of chemicals (two chemicals at a time) containing either one smoky aroma and one non-smoky aroma chemical compound, two smoky aroma chemicals, or two non-smoky aro...
Gespeichert in:
| Veröffentlicht in: | Molecules |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2018
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6222652/ https://ncbi.nlm.nih.gov/pubmed/30050017 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules23081867 |
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