New reference standards for pungency intensity evaluation based on human sensory differentiations
Author:
Affiliation:
1. College of Food and Biology Engineering; Zhejiang Gongshang University; Hangzhou, 310018 China
2. Food and Agriculture Standardization Institute, China National Institute of Standardization; Beijing, 102200 China
Funder
National Key Research and Development Program of China
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12332/fullpdf
Reference27 articles.
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4. Selection of an astringency reference standard for the sensory evaluation of black tea;Drobna;Journal of Sensory Studies,2004
5. Determination of capsaicin and dihydrocapsaicin in capsicum fruits by liquid chromatography-electrospray/time-of-flight mass spectrometry;Garcés-Claver;Journal of Agricultural and Food Chemistry,2006
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