摘要 : Juices of six sea buckthorn (Hippophae rhamnoides L., tyrni in Finnish: Sanddorn in German) elite genotypes, representing different origins or hybrids, were evaluated for concentrations of chemical constituents, sensory attributes... 展开
作者 | Tang XR Kalviainen N Tuorila H |
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作者单位 | |
期刊名称 | 《LWT-Food Science & Technology》 |
总页数 | 9 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Sea buckthorn Sensory evaluation Astringency Sourness Sweetness Acids Astringency Flavor Wine Bitterness Perception Sweetness Liking |
馆藏号 | N2008EPST0005747 |