Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception

Z Xiao, S Zhang, J Zhu, Y Niu, W Xiong… - European Food Research …, 2023 - Springer
Odor-induced sweetness enhancement has become a method that does not change
consumer acceptability and can effectively reduce the sugar content in food products. In this …
被引用次数：11 相关文章

Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception.

Z Xiao, S Zhang, J Zhu, Y Niu, W Xiong, F Chen - 2022 - cabidigitallibrary.org
Odor-induced sweetness enhancement has become a method that does not change
consumer acceptability and can effectively reduce the sugar content in food products. In this …

Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception

Z Xiao, S Zhang, J Zhu, Y Niu… - … Food Research and …, 2023 - search.proquest.com
Odor-induced sweetness enhancement has become a method that does not change
consumer acceptability and can effectively reduce the sugar content in food products. In this …

Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception.

Z Xiao, S Zhang, J Zhu, Y Niu… - … Food Research & …, 2023 - search.ebscohost.com
Odor-induced sweetness enhancement has become a method that does not change
consumer acceptability and can effectively reduce the sugar content in food products. In this …