دورية أكاديمية
Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses
| العنوان: | Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses |
|---|---|
| المؤلفون: | Horie, Fuyumi, Kamei, Mio, Nishibe, Misaki, Ogawa, Yukino, Tanibuchi, Masako, Gotow, Naomi, Oyama-Okubo, Naomi, Kohyama, Kaoru, Kobayakawa, Tatsu, Kusakabe, Yuko |
| المصدر: | In Food Quality and Preference June 2024 115 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 09503293 |
|---|---|
| DOI: | 10.1016/j.foodqual.2024.105121 |