Application of multiple dynamic sensory techniques to N-lauroyl amino acids: Exposing the relationship between taste-enhancing properties and chemical structure
Lei Cai, Jieshee Hong, Chun Cui
Topics & Concepts
TasteSensory systemFood scienceChemistryAmino acidBiochemistryBiologyNeuroscienceBiochemical Analysis and Sensing TechniquesSensory Analysis and Statistical MethodsAdvanced Chemical Sensor Technologies