The influence of a carrier food on the perceived spiciness of chili pepper sauce

Author:

Oh Jungmin12,Kwak Han Sub34ORCID,Kim Mina K.2ORCID

Affiliation:

1. SME solution Research Center, Korea Food Research Institute Wanju‐gun Jeollabuk‐do Republic of Korea

2. Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University Jeonju‐si Jeollabuk‐do Republic of Korea

3. Research Group of Food Processing Korea Food Research Institute Wanju‐gun Jeollabuk‐do Republic of Korea

4. KFRI School University of Science and Technology Wanju‐gun Jeollabuk‐do Republic of Korea

Funder

Korea Food Research Institute

Publisher

Wiley

Subject

Sensory Systems,Food Science

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