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Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking
This study aimed to investigate the sensory and physicochemical differences of a range of commercial non-alcoholic lagers, as well as their influence on overall liking. Using physicochemical analysis and modified quantitative descriptive analysis (QDA) with a trained panel (n = 10) eighteen commerci...
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| Publicado en: | Food Chem X |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7822955/ https://ncbi.nlm.nih.gov/pubmed/33532724 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fochx.2021.100114 |
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