The role of smell, taste, flavour and texture cues in the identification of vegetables-Reference-Cited by-同舟云学术

The role of smell, taste, flavour and texture cues in the identification of vegetables

Published:2018-02 Issue: Volume:121 Page:69-76
ISSN:0195-6663
Container-title:Appetite
language:en
Short-container-title:Appetite

Author:

van Stokkom V.L.,Blok A.E.^ORCID,van Kooten O.^ORCID,de Graaf C.,Stieger M.

Funder

Centre of Expertise Food and Centre of Expertise Greenport (Ministry of Economic Affairs), The Netherlands

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,General Psychology

Reference33 articles.

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2. Garlic and other alliums;Block,2009

3. Consumptie van Nederlandse en Duitse consumenten in kaart gebracht. Overzicht van resultaten uit de Groenten- en Fruitmonitor over 2012;Borgdorff-Rozeboom,2013

4. Australian children's vegetable intake: Findings of the 2007 australian children's national nutrition and physical activity survey;Bowen,2009

5. Effects of ageing on smell and taste;Boyce;Postgraduate Medical Journal,2006

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