Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

The presence of some healthy phytochemicals in food can be paired with high bitterness, and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap between preferences and healthy needs of consumers. Therefore, this review collected insights from literature belonging to d...

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Detalles Bibliográficos
Autores principales: Cavallo, Carla, Cicia, Gianni, Del Giudice, Teresa, Sacchi, Raffaele, Vecchio, Riccardo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6566267/
https://www.ncbi.nlm.nih.gov/pubmed/31137645
http://dx.doi.org/10.3390/nu11051164

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6566267/
https://www.ncbi.nlm.nih.gov/pubmed/31137645
http://dx.doi.org/10.3390/nu11051164

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