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6533b825fe1ef96bd1282f7f

RESEARCH PRODUCT

Multisensory integration as a strategy to compensate for sodium and fat reduction in food

Adiansyah AdiansyahThierry Thomas-danguinChantal SeptierChristian Salles

subject

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 organizations

description

Multisensory integration as a strategy to compensate for sodium and fat reduction in food. Forum Jeunes chercheurs

yearjournalcountryeditionlanguage
2012-09-06
https://hal.science/hal-01577506
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