natural flavors
Selected indexed studies
- Algae as a Source of Natural Flavors in Innovative Foods. (J Agric Food Chem, 2021) [PMID:34597023]
- Natural and simulated meat flavors (with particular reference to beef). (Crit Rev Food Sci Nutr, 1981) [PMID:7023846]
- Natural peppermint-flavored cheese. (Acta Sci Pol Technol Aliment, 2019) [PMID:30927754]
_Worker-drafted node — pending editorial review._
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Sources
- Algae as a Source of Natural Flavors in Innovative Foods. (2021) pubmed
- Natural and simulated meat flavors (with particular reference to beef). (1981) pubmed
- Natural peppermint-flavored cheese. (2019) pubmed
- Quality evaluation of natural monomer flavors for Chinese tobacco industry based on dual mode combined Fourier transform ion cyclotron resonance mass spectrometry and isotopic fine structures. (2024) pubmed
- Towards renewable flavors, fragrances, and beyond. (2020) pubmed
- Natural 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol®). (2013) pubmed
- Applications of Ene-Reductases in the Synthesis of Flavors and Fragrances. (2024) pubmed
- Practical use of natural antioxidants in meat products in the U.S.: A review. (2018) pubmed
- Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers. (2019) pubmed
- Classification, Perception, and Toxicity of Emerging Flavored Oral Nicotine Pouches. (2023) pubmed