{"title":"受酒精水平和口味类型影响的口味对“啤酒提神感知”的影响——一项模型研究和“提神”感官驱动因素的探索","authors":"Amy Hampton, T. Pham, Xiaofen Du","doi":"10.1080/03610470.2023.2193792","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":1.3000,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Impact of Flavor Factorized by Alcohol Level and Flavor Type on ‘Beer Refreshing Perception’ in a Model Study and the Exploration of Sensory Drivers for ‘Refreshing’\",\"authors\":\"Amy Hampton, T. Pham, Xiaofen Du\",\"doi\":\"10.1080/03610470.2023.2193792\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17225,\"journal\":{\"name\":\"Journal of the American Society of Brewing Chemists\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2023-04-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the American Society of Brewing Chemists\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/03610470.2023.2193792\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Society of Brewing Chemists","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/03610470.2023.2193792","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Impact of Flavor Factorized by Alcohol Level and Flavor Type on ‘Beer Refreshing Perception’ in a Model Study and the Exploration of Sensory Drivers for ‘Refreshing’
期刊介绍:
The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.