The role of smell, taste, flavour and texture cues in the identification of vegetables
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DOI: 10.1016/j.appet.2017.10.039
Abstract: It has been shown that the identification of many foods including vegetables based on flavour cues is often difficult. The effect of providing texture cues in addition to flavour cues on the identification of foods… read more here.
Keywords: taste; texture cues; smell; flavour texture ... See more keywords