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Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers and their influence on consumer liking

机译：了解商业生产的非酒精损失之间的感官和物理化学差异以及它们对消费者喜好的影响

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期刊名称 Food Chemistry: X
作者
Imogen Ramsey; Qian Yang; Ian Fisk; Rebecca Ford;
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作者单位

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年(卷),期 2021(-1),-1
年度 2021
页码 -1
总页数 12
原文格式 PDF
正文语种
中图分类生化遗传学;生化药理学;
关键词
Volatiles; Non-volatiles; Sensory; Consumer; Beer; Physicochemical;

机译：挥发物;非挥发物;感官;消费者;啤酒;物理化学;

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1. Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer [J] . Food Quality and Preference . 2018,第期

机译：利用组合的时间方法评估乙醇浓度对储存啤酒的喜好和感官属性的影响
2. Identification of Sensory Attributes That Drive Consumer Liking of Commercial Orange Juice Products in Korea [J] . Mina K. Kim, Young-Jin Lee, Han Sub Kwak, Journal of Food Science . 2013,第7a8a9期

机译：确定推动消费者喜欢韩国商业橙汁产品的感官属性
3. Sensory Characteristics and Consumer Liking of Commercial Sojues Marketed in Korea [J] . Joo-Hee Jee, Hye-Seong Lee, Jin-Won Lee, Korean Journal of Food Science and Technology . 2008,第2期

机译：在韩国销售的商用果汁的感官特性和消费者喜好
4. Love Is Blind: How Brand Elements Impact Sensory Perceptions of High Liking Consumers [C] . Jennifer L.Stoner, Maria A.Rodas AMA Winter Academic Conference . 2020

机译：爱是盲目的：品牌元素如何影响高尚消费者的感官看法
5. Development of a yogurt powder formulation that can produce a recombined product with physicochemical and rheological properties similar to those found in commercial Greek-style yogurts. [D] . Lange, Ignacio Guido. 2013

机译：开发一种酸奶粉配方，该配方可生产具有类似于在商业希腊式酸奶中发现的理化和流变特性的重组产品。
6. Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking [O] . Paula Tarancón, Amparo Tárrega, Pablo Aleza, 2020

机译：通过商业和新普通话的感官特征的所有适用问题（CATA）对消费者进行描述。偏好模式的识别和喜欢的驱动力
7. Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking [O] . Imogen Ramsey, Qian Yang, Ian Fisk, 2021

机译：了解商业生产的非酒精损失之间的感官和物理化学差异，以及它们对消费者喜好的影响

Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers and their influence on consumer liking

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