Taste intensities of ten vegetables commonly consumed in the Netherlands

Food Research International

Volumn 87, Issue , 2016, Pages 34-41

  van Stokkom, V L ^a,b   Teo, P S ^b   Mars, M ^b   de Graaf, C ^b   van Kooten, O ^a,b   Stieger, M ^b  

^a DELFT UNIVERSITY OF TECHNOLOGY   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Bitterness; Cooking; Preparation; Taste; Vegetables

Indexed keywords

COOKING; SEA ICE; VEGETABLES;

BITTERNESS; ICEBERG LETTUCE; MODIFIED SPECTRA; PREPARATION; PREPARATION METHOD; REFERENCE POINTS; REFERENCE SOLUTION; TASTE;

THERMAL PROCESSING (FOODS);

EID: 84975859232     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.06.016     Document Type: Article

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