Age group determines the acceptability of protein derived off-flavour. (2021)

First Author: Lester S
Attributed to:  REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodqual.2021.104212

PubMed Identifier: 34219987

Publication URI: http://europepmc.org/abstract/MED/34219987

Type: Journal Article/Review

Volume: 91

Parent Publication: Food quality and preference

ISSN: 0950-3293