Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures

The past few decades have seen significant methodological and theoretical change within sensory science, including in food sciences. The physiological reaction to the Autonomous Nervous System (ANS) provides insightful information in interpreting consumers’ sensory and affective reactions. In this r...

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Detalles Bibliográficos
Autores principales: Martinez-Levy, Ana C., Moneta, Elisabetta, Rossi, Dario, Trettel, Arianna, Peparaio, Marina, Saggia Civitelli, Eleonora, Di Flumeri, Gianluca, Cherubino, Patrizia, Babiloni, Fabio, Sinesio, Fiorella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303925/
https://www.ncbi.nlm.nih.gov/pubmed/34359397
http://dx.doi.org/10.3390/foods10071527

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303925/
https://www.ncbi.nlm.nih.gov/pubmed/34359397
http://dx.doi.org/10.3390/foods10071527

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