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Articles by Leibniz-Institute for Food Systems Biology at the Technical University of Munich

'Caramel Receptor' Identified

by Leibniz-Institute for Food Systems Biology at the Technical University of Munich
The new knowledge contributes to a better understanding of the molecular coding of food flavors

How to Reliably Detect Cocoa Off-Flavors

by Leibniz-Institute for Food Systems Biology at the Technical University of Munich
The food industry can now use recent research results to objectively assess the sensory quality of fermented cocoa based on odorant concentrations