Correlate the chemical flavour composition of spices to sensory perception and to secure knowledge about flavors.
简介:Over the past 3 years, the organization has undergone a transition from limited awareness of sensory attributes to broad quality awareness. By investing in an electronic nose (e-nose) in 2014, the company made a huge lea简介:Over the past 3 years, the organization has undergone a transition from limited awareness of sensory attributes to broad quality awareness. By investing in an electronic nose (e-nose) in 2014, the company made a huge leap which distinguishes them from their competitors on the market with regard to quality.详细>