Preparation of Beverage Samples Spiked with Aroma Standards
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-2934-5_2
Reference37 articles.
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3. Eschevins A, Giboreau A, Allard T et al (2018) The role of aromatic similarity in food and beverage pairing. Food Qual Prefer 65:18–27
4. Jaeger SR, McRae JF, Bava CM et al (2013) A Mendelian trait for olfactory sensitivity affects odor experience and food selection. Curr Biol 23:1601–1605
5. Mayer F, Czerny M, Grosch W (2000) Sensory study of the character impact aroma compounds of a coffee beverage. Eur Food Res Technol 211:272–276
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