Flavour release and perception in reduced-fat foods
- 31 December 1992
- journal article
- Published by Elsevier in Food Quality and Preference
- Vol. 3 (1) , 51-60
- https://doi.org/10.1016/0950-3293(91)90023-8
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Methods for averaging time – intensity curvesChemical Senses, 1990
- TEMPORAL ASPECTS OF HEDONIC RESPONSES1Journal of Sensory Studies, 1990
- Hydrophobicity parameters and the bitter taste of l-amino acidsJournal of Theoretical Biology, 1984