Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

10.1016/j.foodchem.2014.01.046

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Bibliographic Details
Main Authors: Yu, P., Yeo, A.S.-L., Low, M.-Y., Zhou, W.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Green tea
Half tongue test
Mathematical modelling
Sensory evaluation
Taste omission
Taste reconstruction
Online Access:http://scholarbank.nus.edu.sg/handle/10635/94001
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Institution: National University of Singapore
Description
Summary:10.1016/j.foodchem.2014.01.046

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