Sensory Attributes of Apple Products Enhanced with Reconstituted Ethyl Esters that are Aroma Components of Watercored Apples

Autor:	Shoji Yasutaka, Toshio Miyazawa, Keiki Okazaki, Fukuyo Tanaka
Rok vydání:	2017
Předmět:	0404 agricultural biotechnology biology Chemistry Sensory system 04 agricultural and veterinary sciences Food science Ethyl ester biology.organism_classification 040401 food science Aroma Food Science
Zdroj:	Nippon Shokuhin Kagaku Kogaku Kaishi. 64:34-37
ISSN:	1881-6681 1341-027X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5bf51ba998086ab55dfb110e7f76db1a https://doi.org/10.3136/nskkk.64.34 Zobrazit plný text záznamu