HOW DOES PRESENCE OF LIPOPHILIC SUBSTANCES CHANGE THE AROMA OF MINT AFTER DRYING PROCESS?

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

Publication Details

Published
2025-01-01
DOI
https://doi.org/10.30825/4.21-25.2025
Primary Topic
Cultural Heritage Materials Analysis
Type
article
Field-Weighted Citation Impact
0.00

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article

HOW DOES PRESENCE OF LIPOPHILIC SUBSTANCES CHANGE THE AROMA OF MINT AFTER DRYING PROCESS?

Cultural Heritage Materials Analysis
article

HOW DOES PRESENCE OF LIPOPHILIC SUBSTANCES CHANGE THE AROMA OF MINT AFTER DRYING PROCESS?

article en

Abstract

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

European Commission, FP7 Science in Society, EIT Food
Zero hunger
Openalex Percentile: Top 82%
Cultural Heritage Materials Analysis
DOIOpen Access PDFOpenAlex
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HOW DOES PRESENCE OF LIPOPHILIC SUBSTANCES CHANGE THE AROMA OF MINT AFTER DRYING PROCESS? · (2025) | TGRS Research Map | TGRS