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Open AccessEditorial

Beverage Sensory Modification

Linking Landscape, Environment, Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia (ISA), University of Lisbon, 1349-017 Lisboa, Portugal
Beverages 2019, 5(3), 45;
Received: 22 May 2019 / Accepted: 25 June 2019 / Published: 3 July 2019
(This article belongs to the Special Issue Beverage Sensory Modification)
PDF [155 KB, uploaded 3 July 2019]
Note: In lieu of an abstract, this is an excerpt from the first page.


The Special Issue on “Beverage Sensory Modification” gathers a series of articles that feature the broad sense of sensory modification, either by improving flavor, taste, and mouthfeel properties or by preventing their spoilage [...] View Full-Text
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Malfeito-Ferreira, M. Beverage Sensory Modification. Beverages 2019, 5, 45.

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