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：
JOURNAL OF FOOD PROTECTION | 1983年 / 46卷 / 01期
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
收藏
页码：21 / &
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