Food Flavor Chemistry and Sensory Evaluation

Foods. 2024 Feb 20;13(5):634. doi: 10.3390/foods13050634.

Author

Diana De Santis¹

Affiliation

¹ Department for Innovation in Biological, Agro-Food and Forest Systems DIBAF, University of Tuscia, 01100 Viterbo, Italy.

Abstract

The chemical composition of food plays a crucial role in determining its characteristics and properties [...].

Publication types

Editorial

Grants and funding

This research received no external funding.