Perceived Intensity and Palatability of Fatty Culinary Preparations is Associated with Individual Fatty Acid Detection Threshold and the Fatty Acid Profile of Oils Used as Ingredients
- Tarragon, E.
- Cases Ceano-Vivas, P.
- Gonzalez-Ogazón, P.
- Moreno, J.J.
Zeitschrift:
Chemical senses
ISSN: 1464-3553
Datum der Publikation: 2021
Ausgabe: 46
Art: Artikel