Using tactile stimuli to enhance sweet perception in iced tea samples-Reference-Cited by-同舟云学术

Using tactile stimuli to enhance sweet perception in iced tea samples

Published:2020-09-09 Issue:1 Volume:36 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Lago Maider¹,De la Rosa Jose²,Vázquez‐Araújo Laura¹³^ORCID

Affiliation:

1. Basque Culinary Center, Facultad de Ciencias Gastronómicas Mondragon Unibersitatea Donostia‐San Sebastián Spain

2. Future Food Institute Bologna Italy

3. BCCInnovation, Centro Tecnológico en Gastronomía, Basque Culinary Center Donostia‐San Sebastián Spain

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12612

Reference14 articles.

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2. Ready-to-Drink Tea

3. Existing and new approaches for the analysis of CATA data

4. Parliament UK. (2016). POSTnote 530 2016. Sugar and Health Policy. Houses of Parliament: Parliament Office of Science and Technology. Retrieved fromhttp://researchbriefings.files.parliament.uk/documents/POST-PN-0530/POST-PN-0530.pdf

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