Zobrazeno 1 - 10
of 142
pro vyhledávání: '"Flavor and odor"'
This book presents a wine tasting method based on knowledge gathered from neurobiology, aroma chemistry, oenology, history, aesthetics, psychology and gastronomy. It is written for the beginner, but wine professionals can benefit from learning about
Autor:
Teresa Soledad Cid-Pérez, Guadalupe Virginia Nevárez-Moorillón, Carlos Enrique Ochoa-Velasco, Addí Rhode Navarro-Cruz, Paola Hernández-Carranza, Raúl Avila-Sosa
Publikováno v:
Molecules, Vol 26, Iss 22, p 6954 (2021)
Saffron is derived from the stigmas of the flower Crocus sativus L. The drying process is the most important post-harvest step for converting C. sativus stigmas into saffron. The aim of this review is to evaluate saffron’s post-harvest conditions i
Externí odkaz:
https://doaj.org/article/1a3f43a64ae04d93bab32e4128515f4e
