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Fatty Acids Taste Intensity Ratings Before and After Sour Taste Adaptation
OBJECTIVES: Recent research indicates that the taste quality of fatty acids, called ‘Oleogustus’, differs from the traditionally accepted five basic tastes. However, the actual quality of the sensation has not been characterized. One question is whether there is a sour component because very short-c...
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| Publicat a: | Curr Dev Nutr |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Oxford University Press
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7258546/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzaa052_011 |
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