Study on the release and sensory perception of encapsulated d-limonene flavor in crystal rock candy using the time–intensity analysis and HS-GC/MS spectrometry
Study on the release and sensory perception of encapsulated d-limonene flavor in crystal rock candy using the time–intensity analysis and HS-GC/MS spectrometry
نویسندگان: سمیرا یگانه زاد , سیدعلی مرتضوی , شهرزاد وطن خواه
نشریه: Food science & nutrition , 2 , 8 , 2019
کد مقاله |
1720 |
عنوان فارسی مقاله |
Study on the release and sensory perception of encapsulated d-limonene flavor in crystal rock candy using the time–intensity analysis and HS-GC/MS spectrometry |
عنوان لاتین مقاله |
Study on the release and sensory perception of encapsulated d-limonene flavor in crystal rock candy using the time–intensity analysis and HS-GC/MS spectrometry |
نمایه علمی معتبر |
JCR |
IF |
1.747 |
عنوان نشریه |
Food science & nutrition |
شماره نشریه |
2 |
دوره |
8 |
سال انتشار شمسی |
1398/11/12 |
سال انتشار میلادی |
2019 |