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Updated: Sep 15, 2025

Assessment of Midline Lingual Point-Pressure Somatosensation Using Von Frey Hair Monofilaments
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植物性奶酪的感官评估:一个系统的审查,重点是质地和口感

Christina J Birke Rune1, Mathias Porsmose Clausen1, Davide Giacalone1

  • 1Department of Green Technology & SDU Climate Cluster, University of Southern Denmark, Odense, Denmark.

Critical reviews in food science and nutrition
|July 15, 2025
PubMed
概括

植物性奶酪质感是消费者面临的一个关键挑战. 本次审查突出了感官研究中的重大差距,强调需要改进方法来实现类似乳制品的质地并满足消费者的期望.

关键词:
植物性奶酪是一种植物性奶酪.方法论 方法论 方法论嘴里的口感 嘴里的口感这是一个感官感官的感觉.质地 质地 质地

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