Molekularsensorische Studien zum Einfluss von hochmolekularen Inhaltsstoffen auf die Aromawahrnehmung von Kaffeegetränken

{"title":"Molekularsensorische Studien zum Einfluss von hochmolekularen Inhaltsstoffen auf die Aromawahrnehmung von Kaffeegetränken","authors":"","doi":"10.1002/lemi.202400603","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 6","pages":"177-182"},"PeriodicalIF":0.0000,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Lebensmittelchemie","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/lemi.202400603","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}