A novel quantitative method for evaluating food sensory complexity using the temporal dominance of sensations method
| Autor: | Watanabe, Genya, Ishida, Shota, Komai, Shutaro, Motoyama, Michiyo, Duconseille, Anne, Nakajima, Ikuyo, Tajima, Atsushi, Sasaki, Keisuke |
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| Zdroj: | In Food Quality and Preference December 2023 112 |
| Databáze: | ScienceDirect |
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