Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global selectivity and high correlation with human senso...

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Detalles Bibliográficos
Autores principales: Kobayashi, Yoshikazu, Habara, Masaaki, Ikezazki, Hidekazu, Chen, Ronggang, Naito, Yoshinobu, Toko, Kiyoshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2010
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3274227/
https://www.ncbi.nlm.nih.gov/pubmed/22319306
http://dx.doi.org/10.3390/s100403411

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