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
autor
Huseynli, Lachinkhanim
kirjeldus
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