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Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer
Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californian consumers). The aroma and taste profiles of the commercial...
Gorde:
| Argitaratua izan da: | Foods |
|---|---|
| Egile Nagusiak: | , , , , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2020
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7767514/ https://ncbi.nlm.nih.gov/pubmed/33371467 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121914 |
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