Work

Quantitative determination of vanillin and its detection threshold in sake

Year: 2024

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2024.140224

Authors: Surina Boerzhijin, Yukio Osafune, Toru Kishimoto, Yuri Hisatsune, Atsuko Isogai

Institution: National Research Institute of Brewing

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4400036633

FWCI: 2.868

Cites: 35

Cited by: 17

Related to: 10