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THE INFLUENCE OF COMMON FOOD-ADDITIVES AND TEMPERATURE ON THRESHOLD PERCEPTION OF CAPSAICIN

被引：54
作者：
SIZER, F
HARRIS, N
机构：
来源：
CHEMICAL SENSES | 1985年 / 10卷 / 03期
关键词：
D O I：
10.1093/chemse/10.3.279
中图分类号：
B84 [心理学]; C [社会科学总论]; Q98 [人类学];
学科分类号：
03 ; 0303 ; 030303 ; 04 ; 0402 ;
摘要：
引用
收藏
页码：279 / 286
页数：8
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[6]   THE ROLE OF DESENSITIZATION TO CAPSAICIN IN CHILI PEPPER INGESTION AND PREFERENCE [J].
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[7]   DETERMINATION OF PUNGENCY DUE TO CAPSICUM BY GAS-LIQUID-CHROMATOGRAPHY [J].
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