Identification of the Key Astringent Compounds in Spinach (Spinacia oleracea) by Means of the Taste Dilution Analysis

Title
Identification of the Key Astringent Compounds in Spinach (Spinacia oleracea) by Means of the Taste Dilution Analysis
Authors
Keywords
-
Journal
Chemosensory Perception
Volume 1, Issue 4, Pages 268-281
Publisher
Springer Nature
Online
2008-08-27
DOI
10.1007/s12078-008-9028-y

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