Advances in cell-based biosensors: Transforming food flavor evaluation with novel approaches
Food flavor, a blend of taste and smell, is key to consumer acceptance and food quality. Traditional sensory and instrumental methods often fail to replicate human sensory responses. This review discusses the role of cell-based biosensors in flavor evaluation, showcasing their sensitivity, specifici...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500183X |
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