title
Flavor Potential and Limitations in Novel Protein Sources: An Integrated Sensory and Chemical Analysis Focused on Off-Flavor Identification
Uudsete valguallikate maitseomadused ja piirangud: integreeritud sensoorne ja keemiline analüüs kõrvalmaitsete tuvastamiseks
author
Huseynli, Lachinkhanim
keywords
flavor
taste
protein
sunflower
bitter
dissertations
maitse
valgud
päevalill
mõrudus
dissertatsioonid
description
Citation: Huseynli, L. (2025). Flavor Potential and Limitations in Novel Protein Sources: An Integrated Sensory and Chemical Analysis Focused on Off-Flavor Identification [TalTech Press]. https://doi.org/10.23658/taltech.59/2025
serial number
59/2025
publisher
TalTech Press
TalTech Kirjastus
supervisor
Vene, Kristel
defence date
29.08.2025
identifier
https://digikogu.taltech.ee/et/Item/1ebdc479-a1de-4edf-b4c7-10b45ac49a2c
ISBN 978-9916-80-355-4 (PDF)
https://doi.org/10.23658/taltech.59/2025
language
eng
rights
CC BY-NC-SA
institution
Tallinn University of Technology
Tallinna Tehnikaülikool
faculty
School of Science
Loodusteaduskond
department / college
Department of Chemistry and Biotechnology
Keemia ja biotehnoloogia instituut