Individual differences in sensitivity to bitterness focusing on oat and pea preparations
statement of authorship
Helen Vaikma, Grete Metsoja, Anastassia Bljahhina, Sirli Rosenvald
source
publisher
journal volume number month
vol. 6
year of publication
pages
art. 100206
ISSN
2666-8335
notes
Bibliogr.: 80 ref
scientific publication
teaduspublikatsioon
language
inglise
classifier
quartile
category (general)
category (sub)
TalTech department
- Sensory and sustainability challenges in the consumption of plant-based alternatives : a focus on plant-based beverages = Sensoorika ja jätkusuutlikkusega seotud väljakutsed taimsete alternatiivide tarbimises taimsete jookide näitel
- Analytical Methods for Quantification of Bitter Compounds in Plant Protein Ingredients and Food Applications = Analüütilised meetodid kibedate ühendite kvantitatiivseks määramiseks taimse valgu põhistes toidumaatriksites
Vaikma, H., Metsoja, G., Bljahhina, A., Rosenvald, S. Individual differences in sensitivity to bitterness focusing on oat and pea preparations // Future foods (2022) vol. 6, art. 100206.