Crossmark

Combined effects of tangerine oil vapour mixed with banana flavour to enhance the quality and flavour of ‘Hom Thong’ bananas and evaluating consumer acceptance and responses using electroencephalography (EEG)

Crossref DOI link: https://doi.org/10.1007/s13197-021-05100-w

Published Online: 2021-04-16

Published Print: 2022-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Saengwong-Ngam, Ravinun

Koomhin, Phanit

Songsamoe, Sumethee

Matan, Nirundorn

Matan, Narumol https://orcid.org/0000-0002-4997-6229
Funding

Funding for this research was provided by:

Thailand Research Fund (PHD/0006/2015)

Walailak University
License Information

Text and Data Mining valid from 2021-04-16

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Article History

Revised: 30 March 2021

Accepted: 7 April 2021

First Online: 16 April 2021

Declarations

:

: The authors have no conflicts of interest.

: Ethics approval Number WUEC-16–115-01.

: All authors agree with the content of the article and approve of its submission to the Journal of Food Science and Technology.

: All authors transfer to Journal of Food Science and Technology. The corresponding author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.

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