摘要 : The relative contribution of aroma, taste and texture modalities to overall perception, as well as the interactions which can occur between them, were studied during the consumption of natural foods, i.e. apples. Aroma, taste and ... 展开
作者 | Poinot~ P Arvisenet~ G Texier~ F Lethuaut~ L Mehinagic~ E Vigneau~ E Prost~ C. |
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作者单位 | |
期刊名称 | 《Food Quality and Preference》 |
总页数 | 8 |
语种/中图分类号 | 英语 / TS2 |
关键词 | APPLES AROMA FLAVOUR HUMAN PHYSIOLOGY SENSORY ANALYSIS TEXTURE SENSORY PERCEPTION Fruits vegetables and nuts Pome fruits |
馆藏号 | N2008EPST0012465 |