Effect of free fatty acids on sweet, salty, sour and umami tastes

Journal of Sensory Studies

Volumn 25, Issue 5, 2010, Pages 751-760

  Reckmeyer, N M ^a   Vickers, Z M ^a   Csallany, A S ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACID SOLUTIONS; CONTROL SOLUTIONS; DISTILLED WATER; FREE FATTY ACID; LINOLEIC; MONOSODIUM GLUTAMATE; NO OXIDATION; PAIRED COMPARISON; THIOBARBITURIC ACID REACTIVE SUBSTANCES; UMAMI TASTE; UNIVERSITY OF MINNESOTA;

CITRIC ACID; ETHANOL; OXIDATION; SODIUM; SODIUM CHLORIDE; SUGAR (SUCROSE);

LINOLEIC ACID;

EID: 78149249704     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2010.00303.x     Document Type: Article

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