Llwytho...
Factors affecting detection of bimodal sour-savory mixture and inter-individual umami taste perception
While basic taste interactions have been the subject of many research studies, there is one combination where data is limited in the literature: sour and umami. This combination is universal in culinary preparations and of key interest to the food industry. Therefore, the primary goal of the present...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Food Qual Prefer |
|---|---|
| Prif Awduron: | , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
2020
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7731915/ https://ncbi.nlm.nih.gov/pubmed/33311858 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodqual.2020.104147 |
| Tagiau: |
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