Colorimetric Grading Scale Can Promote the Standardization of Experiential and Sensory Evaluation in Quality Control of Traditional Chinese Medicines-Reference-Cited by-同舟云学术

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Colorimetric Grading Scale Can Promote the Standardization of Experiential and Sensory Evaluation in Quality Control of Traditional Chinese Medicines

Published:2012-11-07 Issue:11 Volume:7 Page:e48887
ISSN:1932-6203
Container-title:PLoS ONE
language:en
Short-container-title:PLoS ONE

Author:

Wang Jia-bo,Zeng Ling-na,Zang Qing-ce,Gong Qian-feng,Li Bao-cai,Zhang Xue-ru,Chu Xiao-hui,Zhang Ping,Zhao Yan-ling,Xiao Xiao-he

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference22 articles.

1. Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation;F Shahidi;Crit Rev Food Sci,1986

2. Sensory evaluation of heating and air conditioning systems;F Evin;Energ Buildings,2002

3. Sensory evaluation of egg products and eggs laid from hens fed diets with different fatty acid composition and supplemented with antioxidants;GP Parpinello;Food Res Int,2006

4. Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat;CR Cunha;Food Res Int,2010

5. Food quality certification: An approach for the development of accredited sensory evaluation methods;FJP Elortondo;Food Qual Prefer,2007

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4. Machine Learning Approaches in Traditional Chinese Medicine: A Systematic Review;The American Journal of Chinese Medicine;2021-12-02

5. Colourimetric analysis of some powdered medicinal herbs from Ogbomoso, Nigeria;Journal of Medicinal Plants for Economic Development;2019-10-01

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