Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor - Concepedia

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Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor

48

Citations

16

References

2013

Year

Nobuyuki Hayashi, Tomomi Ujihara, Ronggang Chen, Kazue Irie, Hidekazu Ikezaki

Food Research International

Oolong TeasSensory ScienceObjective Evaluation MethodsSensometricsFood QualityTaste Sensor

References

	Year	Citations

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