The sensory characteristics of food products are characterized by the synergistic, nonlinear interactions between various components, therefore clarifying and scientifically manipulating these characteristics using single or several components as targets complicates matters.
|Title of host publication||Hot Topics in Metabolomics|
|Subtitle of host publication||Food and Nutrition|
|Publisher||Future Medicine Ltd.|
|Number of pages||11|
|Publication status||Published - Dec 1 2013|
All Science Journal Classification (ASJC) codes