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

Published 2008 View Full Article

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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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