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The sensory attributes are the key driver of consumer acceptance of food. We demonstrate a possibility to predict the sweet and sour flavour of apple juice on the basis of selected physicochemical parameters.
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This page is a summary of: Prediction of key sensory attributes of apple juices by multivariate analysis of their physicochemical profiles, British Food Journal, August 2019, Emerald,
DOI: 10.1108/bfj-10-2018-0706.
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