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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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

id	sg-nus-scholar.10635-94001
record_format	dspace
spelling	sg-nus-scholar.10635-940012023-10-26T08:09:02Z Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile Yu, P. Yeo, A.S.-L. Low, M.-Y. Zhou, W. CHEMISTRY Green tea Half tongue test Mathematical modelling Sensory evaluation Taste omission Taste reconstruction 10.1016/j.foodchem.2014.01.046 Food Chemistry 155 9-16 FOCHD 2014-10-16T08:30:56Z 2014-10-16T08:30:56Z 2014-07-15 Article Yu, P., Yeo, A.S.-L., Low, M.-Y., Zhou, W. (2014-07-15). Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile. Food Chemistry 155 : 9-16. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2014.01.046 03088146 http://scholarbank.nus.edu.sg/handle/10635/94001 000333730000002 Scopus
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	Green tea Half tongue test Mathematical modelling Sensory evaluation Taste omission Taste reconstruction
spellingShingle	Green tea Half tongue test Mathematical modelling Sensory evaluation Taste omission Taste reconstruction Yu, P. Yeo, A.S.-L. Low, M.-Y. Zhou, W. Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile
description	10.1016/j.foodchem.2014.01.046
author2	CHEMISTRY
author_facet	CHEMISTRY Yu, P. Yeo, A.S.-L. Low, M.-Y. Zhou, W.
format	Article
author	Yu, P. Yeo, A.S.-L. Low, M.-Y. Zhou, W.
author_sort	Yu, P.
title	Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile
title_short	Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile
title_full	Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile
title_fullStr	Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile
title_full_unstemmed	Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile
title_sort	identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile
publishDate	2014
url	http://scholarbank.nus.edu.sg/handle/10635/94001
_version_	1781786022484377600

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

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