Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers

Tastes interact in almost every consumed food or beverage, yet many aspects of interactions, such as sweet-sour interactions, are not well understood. This study investigated the interaction between sweetness from sucrose and sourness from citric and tartaric acid, respectively. A cross-cultural con...

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Detalles Bibliográficos
Autores principales: Junge, Jonas Yde, Bertelsen, Anne Sjoerup, Mielby, Line Ahm, Zeng, Yan, Sun, Yuan-Xia, Byrne, Derek Victor, Kidmose, Ulla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600934/
https://www.ncbi.nlm.nih.gov/pubmed/33050242
http://dx.doi.org/10.3390/foods9101425

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600934/
https://www.ncbi.nlm.nih.gov/pubmed/33050242
http://dx.doi.org/10.3390/foods9101425

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