Astaxanthin and chia oil encapsulated in gel beads: Evaluation of the impact of their addition in a commercial yogurt by a consumer-based sensory analysis
虾青素
食品科学
化学
感觉系统
感官分析
定量描述分析
色谱法
芳香
生物
类胡萝卜素
神经科学
作者
Brenda Y. Espinaco,Ignacio Niizawa,Facundo Cuffia,Susana E. Zorrilla,Guillermo A. Sihufe