Investigating Taste Perception of Maltodextrins Using Lactisole and Acarbose
Previous research has demonstrated that complex carbohydrates (maltodextrins) can be perceived in the oral cavity. However, little research has been conducted to thoroughly investigate complex carbohydrate taste perception and contributing factors. This study explored the effects of the degree of po...
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| Huvudupphov: | , , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
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MDPI AG
2024-07-01
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| Serie: | Foods |
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| Länkar: | https://www.mdpi.com/2304-8158/13/13/2130 |
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