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Sensory evaluation versus chemical analysis what's the best technique to characterize food flavour?
Fauconnier, Marie-Laure; Genva, Manon
2022
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https://hdl.handle.net/2268/288518
 

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Keywords :
Sensory evaluation, flavour analysis, GC-MS
Abstract :
[en] Sensory evaluation versus chemical analysis what's the best technique to characterize food flavour?
Disciplines :
Chemistry
Food science
Author, co-author :
Fauconnier, Marie-Laure  ;  Université de Liège - ULiège > Département GxABT
Genva, Manon  ;  Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Language :
English
Title :
Sensory evaluation versus chemical analysis what's the best technique to characterize food flavour?
Publication date :
25 February 2022
Event name :
International cooperation programme China-Belgium
Event organizer :
CAAS
Event date :
25/02/2022
Audience :
International
Available on ORBi :
since 02 March 2022

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