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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...
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| 出版年: | Food Qual Prefer |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
2020
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| 主題: | |
| オンライン･アクセス: | 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 |
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