作者：
Lin, Cailu [1]
;
Colquitt, Lauren [2]
;
Wise, Paul [3]
;
Breslin, Paul A. S. [4]
;
Rawson, Nancy E. [5]
;
Genovese, Federica [6]
;
Maina, Ivy ;
Joseph, Paule ;
Fomuso, Lydia ;
Slade, Louise ;
Brooks, Dennis ;
Miclo, Aurelie ;
Hayes, John E. ;
Sullo, Antonio ;
Reed, Danielle R.
作者单位：
Penn State Univ, Coll Agr Sci, Sensory Evaluat Ctr, 220 Erickson Food Sci Bldg, University Pk, PA 16802 USA
[1]
Food Polymer Sci Consultancy, 4D Yacenda Dr, Morris Plains, NJ 07950 USA
[2]
NIH, Sensory Sci & Metab Unit, Biobehav Branch, Div Intramural Res,US Dept HHS, 1 Cloister Ct, Bethesda, MD 20892 USA
[3]
Lakeside Dr,Pk Royal, London NW10 7HQ, England
[4]
PepsiCo Inc, 5600 Headquarters Dr, Plano, TX 75024 USA
[5]
Monell Chem Senses Ctr, 3500 Market St, Philadelphia, PA 19104 USA
[6]
发布时间
2021-09-23
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