Electronic Tongue as an Objective Evaluation Method for Taste Profile of Pomegranate Juice in Comparison with Sensory Panel and Chemical Analysis
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Title
Electronic Tongue as an Objective Evaluation Method for Taste Profile of Pomegranate Juice in Comparison with Sensory Panel and Chemical Analysis
Authors
Keywords
Pomegranate juice, Electronic tongue, Astringency, Taste profile, Sensory panel
Journal
Food Analytical Methods
Volume 9, Issue 6, Pages 1726-1735
Publisher
Springer Nature
Online
2015-11-13
DOI
10.1007/s12161-015-0350-0
References
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