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The chemical sensory informatics of food: measurement, anal..
ACS symposium series, 1191
Guthrie, Brian
;
Beauchamp, Jonathan
;
Buettner, Andrea
. , 2015
Link:
https://pubs.acs.org/doi/book/10.1021/bk-2015-1191
RT T1
The chemical sensory informatics of food: measurement, analysis, integration
UL https://suche.suub.uni-bremen.de/peid=acs-00867282&Exemplar=1&LAN=DE A1 Guthrie, Brian A1 Beauchamp, Jonathan A1 Buettner, Andrea A1 Lavine, Barry K PB American Chemical Society YR 2015 NO 1 Online-Ressource (1 S.) T3 ACS symposium series, 1191 SN 9780841230705 K1 Chemical senses K1 Food K1 Flavor K1 Cheese K1 Saltiness (Taste) K1 European black currant K1 Wine K1 Snack foods K1 Capsaicin K1 Bitterness (Taste) K1 Stevia rebaudiana K1 Antioxidants K1 Proton transfer reactions K1 Time-of-flight mass spectrometry K1 Color of food K1 Chemometrics K1 Lycium chinense K1 Berry juices K1 Least squares K1 Musk K1 Food Analysis K1 Sensation K1 Flavoring Agents K1 Sodium Chloride, Dietary K1 Auditory Perception K1 Phenols K1 Odorants K1 Solutions K1 Salivary Proteins and Peptides K1 Glycosides K1 Stevia K1 Nanotechnology K1 Mass Spectrometry K1 Food Coloring Agents K1 Chromatography, Liquid K1 Lycium K1 Flow Injection Analysis K1 Fragaria K1 Least-Squares Analysis K1 TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology LK http://dx.doi.org/https://pubs.acs.org/doi/book/10.1021/bk-2015-1191 DO https://pubs.acs.org/doi/book/10.1021/bk-2015-1191 SF ELIB - SuUB Bremen
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