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Quality Evaluation of Drinks Based on Liposome Shape Changes Induced by Flavor Molecules
[Image: see text] The flavors of ethyl caproate and isoamyl acetate and their precursors are crucial in sake brewing for fermentation and evaluation of the corresponding quality of drinks. However, the quality evaluation of drinks containing these flavors is challenging. Therefore, sake quality was...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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American Chemical Society
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8867555/ https://www.ncbi.nlm.nih.gov/pubmed/35224329 http://dx.doi.org/10.1021/acsomega.1c04946 |