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Journal description
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Details for article 12 of 22 found articles
| Title: |
Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses |
| Author: |
Horie, Fuyumi Kamei, Mio Nishibe, Misaki Ogawa, Yukino Tanibuchi, Masako Gotow, Naomi Oyama-Okubo, Naomi Kohyama, Kaoru Kobayakawa, Tatsu Kusakabe, Yuko |
| Appeared in: |
Food quality and preference |
| Paging: | Volume 115 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 12 of 22 found articles
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