SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 4, Issue 6, 2013, Pages 880-888

Modelling the human response to saltiness

(3) Le Révérend, Benjamin J D a Norton, Ian T a Bakalis, Serafim a

a UNIVERSITY OF BIRMINGHAM (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; MIXING;

COMPLEX PROCESSES; CONSUMER RESPONSE; EFFECTIVE DIFFUSIVITIES; HEALTH CONCERNS; MODEL PREDICTION; ORAL PROCESSING; OVERALL ACCEPTABILITY; TEMPERATURE CHANGES;

MATRIX ALGEBRA;

SALT INTAKE;

ANALYSIS; CHEMISTRY; EATING; FOOD ANALYSIS; HUMAN; METABOLISM; SALIVA; SALT INTAKE; TASTE; THEORETICAL MODEL;

EATING; FOOD ANALYSIS; HUMANS; MODELS, THEORETICAL; SALIVA; SODIUM CHLORIDE, DIETARY; TASTE PERCEPTION;

EID: 84878704311 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c3fo30106k Document Type: Article

Times cited : (22)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.