Apple sourness and sweetness intensities standardized using a general-purpose standard solution and a taste sensor system.

Ujihara T, Hayashi N, Ikezaki H

DOI: 10.1093/bbb/zbaf136
Published: 2025 Nov 25
Container: Bioscience, biotechnology, and biochemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1093/bbb/zbaf136,
  title = {Apple sourness and sweetness intensities standardized using a general-purpose standard solution and a taste sensor system.},
  author = {Ujihara T and Hayashi N and Ikezaki H},
  year = {2025},
  journal = {Bioscience, biotechnology, and biochemistry},
  doi = {10.1093/bbb/zbaf136},
  url = {https://doi.org/10.1093/bbb/zbaf136}
}

RIS

TY  - JOUR
TI  - Apple sourness and sweetness intensities standardized using a general-purpose standard solution and a taste sensor system.
AU  - Ujihara T
AU  - Hayashi N
AU  - Ikezaki H
PY  - 2025
JO  - Bioscience, biotechnology, and biochemistry
DO  - 10.1093/bbb/zbaf136
UR  - https://doi.org/10.1093/bbb/zbaf136
ER  -

APA

T, U., N, H., & H, I. (2025). Apple sourness and sweetness intensities standardized using a general-purpose standard solution and a taste sensor system.. Bioscience, biotechnology, and biochemistry. https://doi.org/10.1093/bbb/zbaf136

Source records

pubmed · retrieved 2026-09-26T01:12:49.763Z