Nutrients, Vol. 17, Pages 3319: Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods
Nutrients, Vol. 17, Pages 3319: Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods Nutrients doi: 10.3390/nu17213319 Authors: Natalia Kurhaluk Lyudmyla Buyun Renata Kołodziejska Piotr Kamiński Halina Tkaczenko Background: Phytochemicals play a crucial role in determining the sensory qualities and nutritional value of plant-based foods. They influence flavour perception by […]
