about
Reduced-fat foods: the complex science of developing diet-based strategies for tackling overweight and obesityReduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.Fat Sensation: Fatty Acid Taste and Olfaction Sensitivity and the Link with Disinhibited Eating Behaviour.Quantification of Oral Roughness Perception and Comparison with Mechanism of Astringency Perception.Salivary endocannabinoids and N-acylethanolamines upon mastication of a semisolid food: implications in fat taste, appetite and food liking.
P2860
description
2012 nî lūn-bûn
@nan
2012年の論文
@ja
2012年学术文章
@wuu
2012年学术文章
@zh
2012年学术文章
@zh-cn
2012年学术文章
@zh-hans
2012年学术文章
@zh-my
2012年学术文章
@zh-sg
2012年學術文章
@yue
2012年學術文章
@zh-hant
name
Multimodal mechanisms of food creaminess sensation.
@en
Multimodal mechanisms of food creaminess sensation.
@en-gb
Multimodal mechanisms of food creaminess sensation.
@nl
type
label
Multimodal mechanisms of food creaminess sensation.
@en
Multimodal mechanisms of food creaminess sensation.
@en-gb
Multimodal mechanisms of food creaminess sensation.
@nl
prefLabel
Multimodal mechanisms of food creaminess sensation.
@en
Multimodal mechanisms of food creaminess sensation.
@en-gb
Multimodal mechanisms of food creaminess sensation.
@nl
P2860
P356
P1433
P1476
Multimodal mechanisms of food creaminess sensation.
@en
P2093
Louise Eaton
P2860
P304
P356
10.1039/C2FO30116D
P50
P577
2012-12-01T00:00:00Z