Detalhe da pesquisa
1.
Differences in oral processing behavior of consumers varying in age, gender and ethnicity lead to changes in bolus properties but only to small differences in dynamic texture perception of sausages.
Food Funct
; 11(11): 10022-10032, 2020 Nov 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-33135035