Release of artificial cherry flavor from ice creams varying in fat and fat replacers

Journal of Sensory Studies

Volumn 19, Issue 3, 2004, Pages 211-236

  Chung, Seo Jin ^a   Heymann, Hildegarde ^b   Grün, Ingolf U ^c  

^a Ewha Womans University   (South Korea)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c UNIVERSITY OF MISSOURI   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BEHAVIORAL RESEARCH; CARBOHYDRATES; CONSUMER PRODUCTS; FLAVORS; HYDROGEN BONDS; PERFORMANCE; PROTEINS;

CHERRY FLAVOR; FAT PRODUCTS; FAT REPLACERS (FR); ICE CREAM;

SENSORY PERCEPTION;

EID: 4544282388     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2004.tb00145.x     Document Type: Article

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