Former and potential developments in sensory color masking – Review-Reference-Cited by-同舟云学术

Former and potential developments in sensory color masking – Review

Published:2021-05 Issue: Volume:111 Page:1-11
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Sipos László,Nyitrai Ákos,Szabó Dániel,Urbin Ágnes,Nagy Balázs Vince

Funder

Nemzeti Kutatási Fejlesztési és Innovációs Hivatal

European Commission

Magyar Tudományos Akadémia

European Social Fund

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference108 articles.

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4. Arroyo, C., & Arboleda, A. M. Sonic food words influence the experience of beverage healthfulness. Food Quality and Preference, 88, 104089. https://doi.org/10.1016/j.foodqual.2020.104089.

5. Antioxidant activity and sensory evaluation of a rosmarinic acid-enriched extract of Salvia officinalis;Bakota;Journal of Food Science,2015

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