6533b825fe1ef96bd1282f7f
RESEARCH PRODUCT
Multisensory integration as a strategy to compensate for sodium and fat reduction in food
Adiansyah AdiansyahThierry Thomas-danguinChantal SeptierChristian Sallessubject
cinétique de libérationrelease kineticmastication in vitro[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionmultisensory integrationdigestive oral and skin physiologyeducationfromageperceptionin vitro chewinghumanitiescheese[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionselfatarômesmatière grassesaltintégration multisensorielle[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionflavor compoundshealth care economics and organizationsdescription
Multisensory integration as a strategy to compensate for sodium and fat reduction in food. Forum Jeunes chercheurs
year | journal | country | edition | language |
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2012-09-06 |