Taste Profiling Of Centella Asiatica By A Taste Sensor.
A taste sensor was used for organoleptic profiling and quality evaluation of Centella asiatica extracts and isolates on the basis of basic tastes i.e., sweett sour, bitter, salty and umami.
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2003.
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| Subjects: | |
| Online Access: | Get fulltext |