作者：
Cailu,Lin [1]
;
Lauren,Colquitt [1]
;
Paul,Wise [1]
;
Paul A S,Breslin [1]
;
Nancy E,Rawson [1]
;
Federica,Genovese [1]
;
Ivy,Maina [1]
;
Paule,Joseph [2]
;
Lydia,Fomuso [3]
;
Louise,Slade [4]
;
Dennis,Brooks [5]
;
Aurélie,Miclo [1]
;
John E,Hayes [6]
;
Antonio,Sullo [5]
;
Danielle R,Reed [1]
作者单位：
Monell Chemical Senses Center, Philadelphia, PA, USA.
[1]
Sensory Science and Metabolism Unit, Biobehavioral Branch, Division of Intramural Research, National Institutes of Health, Department of Health and Human Services, Bethesda, MD, USA.
[2]
PepsiCo, Inc., Plano, TX, USA.
[3]
Food Polymer Science Consultancy, Morris Plains, NJ, USA.
[4]
Diageo, Park Royal, London NW10 7HQ, England.
[5]
Sensory Evaluation Center, and Department of Food Science, College of Agricultural Sciences, Pennsylvania State University, University Park, PA, USA.
[6]
DOI
10.1093/chemse/bjaa036
PMID
32516399
发布时间
2024-04-27
换一批
换一批
