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Design of Experiments and Regression Modelling in Food Flavour and Sensory Analysis: A Review
Trends in Food Science and Technology, 2018Weibiao Zhou
exaly
Flavour Formation by Lactic Acid Bacteria and Biochemical Flavour Profiling of Cheese Products.
FEMS Microbiology Reviews, 2005Bart A Smit, Gerrit Smit
exaly
Viscosity and Flavour Perception: Why Is Starch Different From Hydrocolloids?
Food Hydrocolloids, 2006Joanne Hort, J R Mitchell
exaly
Flavouring substances and natural sources of flavourings
Food and Chemical Toxicology, 1982openaire +1 more source