A CRITICAL REVIEW OF THRESHOLD, INTENSITY AND DESCRIPTIVE ANALYSES IN FLAVOR RESEARCH
Author:
Publisher
De Gruyter
Link
https://www.degruyter.com/document/doi/10.1515/9783110844061-003/pdf
Cited by 13 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Scoring methods used in the sensory analysis of foods and beverages at Long Ashton Research Station;International Journal of Food Science & Technology;2007-06-28
2. Measurement of Thresholds for Reference Compounds for Sensory Profiling of Scotch Whisky†;Journal of the Institute of Brewing;2000
3. COMPARISON OF TWO SIMPLE METHODS FOR THE MEASUREMENT OF DETECTION THRESHOLDS FOR BASIC, UMAMI AND METALLIC TASTES;Journal of Sensory Studies;1998-09
4. Phytochemicals and Wine Flavor;Functionality of Food Phytochemicals;1997
5. Instrumental and sensory analysis of the flavour of French beans (Phaseolus vulgaris) after different rehydration conditions;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1996-01
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