Development of a sensory tool to assess overall liking for the fatty, salty and sweet sensations

Food Quality and Preference - Tập 48 - Trang 23-32 - 2016
Christine Urbano1, Amélie Deglaire1,2, Elodie Cartier-Lange1, Virginie Herbreteau3, Sylvie Cordelle1, Pascal Schlich1
1Centre des Sciences du Goût et de l’Alimentation, UMR6265 CNRS/UMR1324 INRA/Université de Bourgogne, F-21000 Dijon, France
2Unité de Recherche en Epidémiologie Nutritionnelle, UMR1125 INRA/UMR557 INSERM/CNAM/Université Paris 13, F-93017 Bobigny, France
3Réseau Mixte Technologique Sensorialis/Centre technique Actilait, 55 Boulevard d’Armorique, F-35700 Rennes, France

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