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Marrying oral tribology to sensory perception: a systematic review
Oral tribology is rapidly entering into the food scientists’ toolbox because of its promises to predict surface-related mouthfeel perception. In this systematic review, we discuss how oral tribology relates to specific sensory attributes in model and real foods focussing on recent literature from 20...
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| Publicado en: | Curr Opin Food Sci |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2019
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6936954/ https://ncbi.nlm.nih.gov/pubmed/31903320 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.cofs.2019.05.007 |
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