Perceived Intensity and Palatability of Fatty Culinary Preparations is Associated with Individual Fatty Acid Detection Threshold and the Fatty Acid Profile of Oils Used as Ingredients
- Tarragon, E.
- Cases Ceano-Vivas, P.
- Gonzalez-Ogazón, P.
- Moreno, J.J.
Revista:
Chemical senses
ISSN: 1464-3553
Any de publicació: 2021
Volum: 46
Tipus: Article