期刊论文详细信息
Frontiers in Nutrition | |
Editorial: The use of volatile compounds analysis for the assessment of food and beverage quality | |
Nutrition | |
Ben de Lacy Costello1  Natalia Drabinska2  Martyna N. Wieczorek2  | |
[1] Centre for Research in Biosciences, School of Applied Sciences, University of the West of England, Bristol, United Kingdom;Food Volatilomics and Sensomics Group, Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland; | |
关键词: flavor; aroma; volatiles; beverages; food; food quality; | |
DOI : 10.3389/fnut.2023.1250634 | |
received in 2023-06-30, accepted in 2023-07-03, 发布年份 2023 | |
来源: Frontiers | |
【 摘 要 】
【 授权许可】
Unknown
Copyright © 2023 Costello, Wieczorek and Drabinska.
【 预 览 】
Files | Size | Format | View |
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RO202310101453114ZK.pdf | 91KB | download |