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Consumer Acceptability and Sensory Profile of Three New Celery (Apium graveolens) Hybrids and Their Parental Genotypes. (2021)

First Author: Turner L

Attributed to: Linking biochemistry and genetics in celery to taste and flavour perceived by consumers: developing a more acceptable product funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.3390/ijms222413561

PubMed Identifier: 34948363

Publication URI: http://europepmc.org/abstract/MED/34948363

Type: Journal Article/Review

Volume: 22

Parent Publication: International journal of molecular sciences

Issue: 24

ISSN: 1422-0067