PSYCHOPHYSICAL RELATIONSHIPS BETWEEN PERCEIVED SWEETNESS AND COLOR IN CHERRY-FLAVORED BEVERAGES

被引：41

作者：

JOHNSON, JL ^{[1
]}

DZENDOLET, E ^{[1
]}

DAMON, R ^{[1
]}

SAWYER, M ^{[1
]}

CLYDESDALE, FM ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD PROTECTION | 1982年 / 45卷 / 07期

关键词：

D O I：

10.4315/0362-028X-45.7.601

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：601 / 606

页数：6

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