A data-driven approach to link GC-MS and LC-MS with sensory attributes of chicken bouillon with added yeast-derived flavor products in a combined prediction model
Author(s):
Leygeber, S.; Diez-Simon, C.; Grossmann, J.L.; Dubbelman, A.C.; Harms, A.C.; Westerhuis, J.A.; Jacobs, D.M.; Lindenburg, P.W.; Hendriks, M.M.W.B.; Ammerlaan, B.C.H.; Berg, M.A. van den; Doorn, R. van; Mumm, R.; Smilde, A.K.; Hall, R.D.; Hankemeier, T.
