Food and beverage flavour pairing: A critical review of the literature
The recent explosion of interest in the topic of flavour pairing has been driven, at least in part, by the now-discredited food-pairing hypothesis, along with the emergence of the new field of computational gastronomy. Many chefs, sommeliers, mixologists, and drinks brands, not to mention a few food...
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| Формат: | Journal article |
| Хэл сонгох: | English |
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Elsevier
2020
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