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 …
E Tarragon, P Cases Ceano-Vivas… - Chemical …, 2021 - academic.oup.com
The term oleogustus was recently proposed to describe a sixth basic taste that could guide
preference for fatty foods and dishes to an extent. However, experimental data on food …
preference for fatty foods and dishes to an extent. However, experimental data on food …
Perceived Intensity and Palatability of Fatty Culinary Preparations is Associated with Individual Fatty Acid Detection Threshold and the Fatty Acid Profile of Oils Used …
E Tarragon, PC Ceano-Vivas, P Gonzalez-Ogazón… - Chemical …, 2021 - cir.nii.ac.jp
抄録< jats: title> Abstract</jats: title>< jats: p> The term oleogustus was recently proposed to
describe a sixth basic taste that could guide preference for fatty foods and dishes to an …
describe a sixth basic taste that could guide preference for fatty foods and dishes to an …
[引用][C] Perceived Intensity and Palatability of Fatty Culinary Preparations is Associated with Individual Fatty Acid Detection Threshold and the Fatty Acid Profile of Oils …
E Tarragon, P Cases Ceano-Vivas… - Chemical …, 2021 - produccioncientifica.ucm.es
Perceived Intensity and Palatability of Fatty Culinary Preparations is Associated with Individual Fatty Acid Detection Threshold and the Fatty Acid Profile of Oils Used …
E Tarragon, PC Ceano-Vivas… - Chemical …, 2021 - search.ebscohost.com
The term oleogustus was recently proposed to describe a sixth basic taste that could guide
preference for fatty foods and dishes to an extent. However, experimental data on food …
preference for fatty foods and dishes to an extent. However, experimental data on food …
Perceived Intensity and Palatability of Fatty Culinary Preparations is Associated with Individual Fatty Acid Detection Threshold and the Fatty Acid Profile of Oils Used …
E Tarragon, PC Ceano-Vivas… - Chemical …, 2021 - pubmed.ncbi.nlm.nih.gov
The term oleogustus was recently proposed to describe a sixth basic taste that could guide
preference for fatty foods and dishes to an extent. However, experimental data on food …
preference for fatty foods and dishes to an extent. However, experimental data on food …
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 …
E Tarragon, PC Ceano-Vivas… - Chemical …, 2021 - psycnet.apa.org
The term oleogustus was recently proposed to describe a sixth basic taste that could guide
preference for fatty foods and dishes to an extent. However, experimental data on food …
preference for fatty foods and dishes to an extent. However, experimental data on food …
Perceived Intensity and Palatability of Fatty Culinary Preparations is Associated with Individual Fatty Acid Detection Threshold and the Fatty Acid Profile of Oils Used …
E Tarragon, P Cases Ceano-Vivas… - 2021 - reunir.unir.net
The term oleogustus was recently proposed to describe a sixth basic taste that could guide
preference for fatty foods and dishes to an extent. However, experimental data on food …
preference for fatty foods and dishes to an extent. However, experimental data on food …
Perceived Intensity and Palatability of Fatty Culinary Preparations is Associated with Individual Fatty Acid Detection Threshold and the Fatty Acid Profile of Oils Used …
E Tarragon, P Gonzalez-Ogazón, JJ Moreno - Chemical Senses, 2021 - europepmc.org
The term oleogustus was recently proposed to describe a sixth basic taste that could guide
preference for fatty foods and dishes to an extent. However, experimental data on food …
preference for fatty foods and dishes to an extent. However, experimental data on food …