Off-flavours of soy ingredients: astringency-sensory perception, key molecules and masking strategies

Developments in Food Science

Volumn 43, Issue C, 2006, Pages 281-284

  Labbe, Mickaël ^a   Springett, Mark ^a  

^a DANONE RESEARCH   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957070300     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(06)80067-1     Document Type: Article

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