Instrumental methods (spectroscopy, electronic nose, and tongue) as tools to predict taste and aroma in beverages: advantages and limitations.
نویسندگان
چکیده
As Tools To Predict Taste and Aroma in Beverages: Advantages and Limitations Heather Smyth† and Daniel Cozzolino*,‡ †Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, P.O. Box 156, Archerfield BC, Queensland, 4108, Australia ‡School of Agriculture, Food and Wine, Faculty of Science, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia
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ورودعنوان ژورنال:
- Chemical reviews
دوره 113 3 شماره
صفحات -
تاریخ انتشار 2013