The Role of Lipid Composition in the Sensory Attributes and Acceptability of the Salted and Dried Mullet Roes (Bottarga): A Study in Human and Animal Models

A taste component is implicated in the oro-sensory detection of dietary lipids and free fatty acids seem to be involved in fatty food recognition. Bottarga, the salted and semi-dried ovary product of mullet (Mugil spp.), is a rich-fat food. A comparative sensory assessment of different commercial bo...

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Detalles Bibliográficos
Autores principales: Rosa, Antonella, Isola, Raffaella, Nieddu, Mariella, Masala, Carla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697620/
https://www.ncbi.nlm.nih.gov/pubmed/33187182
http://dx.doi.org/10.3390/nu12113454

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697620/
https://www.ncbi.nlm.nih.gov/pubmed/33187182
http://dx.doi.org/10.3390/nu12113454

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