Food for the elderly based on sensory perception: A review.

Liu, Fangwei; Yin, Junyi; Wang, Junqiao; Xu, Xiaoli

Liu, Fangwei; Yin, Junyi; Wang, Junqiao; Xu, Xiaoli.

Afiliación

Liu F; State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
Yin J; State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
Wang J; State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
Xu X; State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.

Curr Res Food Sci ; 5: 1550-1558, 2022.

Article en En | MEDLINE | ID: mdl-36161227

Palabras clave

Aged foods; Food properties; Sensory perception

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Curr Res Food Sci Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos

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