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Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods
Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sens...
Gardado en:
| Publicado en: | Foods |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2021
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7826582/ https://ncbi.nlm.nih.gov/pubmed/33435148 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010133 |
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