Comparing quality and emotional responses as related to acceptability of light-induced oxidation flavor in milk

Food Research International

Volumn 76, Issue P2, 2015, Pages 293-300

  Walsh, Alexandra M ^a   Duncan, Susan E ^a   Potts, Hayley ^a   Gallagher, Daniel L ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Acceptability; Emotion; Facial expression; Riboflavin; Sensory; Thiobarbituric reactive substances

Indexed keywords

OXIDATION RESISTANCE; RUBIDIUM;

ACCEPTABILITY; EMOTION; FACIAL EXPRESSIONS; RIBOFLAVIN; SENSORY; THIOBARBITURIC REACTIVE SUBSTANCES;

OXIDATION;

EID: 84939563411     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.02.027     Document Type: Article

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