Učitavanje...
Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience
In the English language, there is generally a limited lexicon when referring to the sensations elicited by chemesthetic stimuli like capsaicin, allyl isothiocyanate, and eugenol, the orally irritating compounds found in chiles, wasabi, and cloves, respectively. Elsewhere, experts and novices have be...
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| Izdano u: | Food Qual Prefer |
|---|---|
| Glavni autori: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
2015
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4620574/ https://ncbi.nlm.nih.gov/pubmed/26516297 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodqual.2015.07.017 |
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