Application of intelligent sensory technology in the authentication of alcoholic beverages
Author:
Affiliation:
1. Chengdu University, China
2. China Agricultural University, China
3. Tianjin University of Science and Technology, China
4. Ministry of Agriculture and Rural Affairs, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000102076&tlng=en
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3. Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test;Apetrei I. M.;Food Research International,2012
4. Consumer acceptance in context: texture, melting, and sensory properties of fried ripened curd cheese;Cais-Sokolińska D.;International Journal of Dairy Technology,2021
5. Investigation on the aroma compounds of strong-aroma-type Baijiu in 3 different aging years;Cao Y. F.;Shipin Anquan Zhiliang Jiance Xuebao,2021
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