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pro vyhledávání: '"Nivedya Ragesh"'
Autor:
M Anjaly Shanker, Reshma Krishnan, Gopika S Kumar, Thasniya Mohammed, Arunima Suresh Hymavathi, Rosamma, Nivedya Ragesh, Sony George, Sandeep Singh Rana, S Abdullah
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100630- (2024)
Sensory parameters of food and beverages secured much importance with mounting changes in diet preferences. The taste and flavour of these food groups are largely affected by astringency which in turn influence the sensory experience. Derived from La
Externí odkaz:
https://doaj.org/article/91a75992bca9499d930f59c09ec73c00
