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An optimized organic acid human sensory sourness analysis method.
Mao, Yuezhong; Tian, Shiyi; Qin, Yumei; Cheng, Shiwen.
Affiliation
  • Mao Y; School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, China.
  • Tian S; School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, China.
  • Qin Y; School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, China.
  • Cheng S; School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, China.
J Sci Food Agric ; 101(14): 5880-5887, 2021 Nov.
Article in En | MEDLINE | ID: mdl-33811349
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Acids / Flavoring Agents / Food Analysis Type of study: Evaluation_studies Limits: Humans Language: En Journal: J Sci Food Agric Year: 2021 Document type: Article Affiliation country: China
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Acids / Flavoring Agents / Food Analysis Type of study: Evaluation_studies Limits: Humans Language: En Journal: J Sci Food Agric Year: 2021 Document type: Article Affiliation country: China