Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion.
about
Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor.The evolutionary function of conscious information processing is revealed by its task-dependency in the olfactory system.Influences of Product Temperature on Emotional Responses to, and Sensory Attributes of, Coffee and Green Tea Beverages.Just Noticeable Differences in Component Concentrations Modify the Odor Quality of a Blending Mixture
P2860
Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
2005年學術文章
@zh-hant
name
Sensory evaluation of the syne ...... se jasmine green tea infusion.
@en
Sensory evaluation of the syne ...... se jasmine green tea infusion.
@nl
type
label
Sensory evaluation of the syne ...... se jasmine green tea infusion.
@en
Sensory evaluation of the syne ...... se jasmine green tea infusion.
@nl
prefLabel
Sensory evaluation of the syne ...... se jasmine green tea infusion.
@en
Sensory evaluation of the syne ...... se jasmine green tea infusion.
@nl
P356
P1476
Sensory evaluation of the syne ...... se jasmine green tea infusion.
@en
P2093
Kikue Kubota
Yuriko Ito
P356
10.1002/MNFR.200400021
P577
2005-01-01T00:00:00Z