Author:
Frøst Michael Bom,Heymann Hildegarde,Bredie Wender L.P.,Dijksterhuis Garmt B.,Martens Magni
Subject
Nutrition and Dietetics,Food Science
Reference28 articles.
1. Effect of emulsion structure on flavor release and taste perception;Bakker,1996
2. Interaction between flavor components and β-lactoglobulin;Boudaud,1996
3. Principal component analysis of TI-curves: three methods compared;Dijksterhuis;Food Quality and Preference,1994
4. Principal component analysis of time-intensity bitterness curves;Dijksterhuis;Journal of Sensory Studies,1993
5. Dynamic methods of sensory analysis;Dijksterhuis;Trends in Food Science & Technology,2001
Cited by
48 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献