PSYCHOPHYSICAL RELATIONSHIP BETWEEN SWEETNESS AND REDNESS IN STRAWBERRY-FLAVORED DRINKS

被引：35

作者：

JOHNSON, JL

DZENDOLET, E

CLYDESDALE, FM

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,AMHERST,MA 01003

[2] UNIV MASSACHUSETTS,DEPT PSYCHOL,AMHERST,MA 01003

来源：

关键词：

D O I：

10.4315/0362-028X-46.1.21

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：21 / &

共 19 条

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[9] Kostyla A. S., 1978, THESIS U MASSACHUSET
[10] PSYCHOPHYSICAL RELATIONSHIPS BETWEEN COLOR AND FLAVOR
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[J]. CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1978, 10 (03): : 303 - 321