Lataa...
Taste, Nutrition, and Health
The sensation of flavour reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavour is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence die...
Tallennettuna:
| Julkaisussa: | Nutrients |
|---|---|
| Päätekijät: | , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI
2020
|
| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7019433/ https://ncbi.nlm.nih.gov/pubmed/31935855 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu12010155 |
| Tagit: |
Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
|