INFLUENCE OF SELECTED 5′‐NUCLEOTIDES ON FLAVOR THRESHOLD OF OCTANAL
- 1 November 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (6) , 935-937
- https://doi.org/10.1111/j.1365-2621.1972.tb03708.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- A Physiological Basis of Taste SensationJournal of Food Science, 1966
- A Rating‐Scale Method for Determining Absolute Taste ThresholdsJournal of Food Science, 1962
- Pesticides and Food Flavor, Studies in Taste Panel MethodologyJournal of Agricultural and Food Chemistry, 1961
- Canning and Storage Effects, Volatile Water-Soluble and Oil Constituents of Valencia Orange JuiceJournal of Agricultural and Food Chemistry, 1957