Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity
Research output: Contribution to journal › Journal article › Research › peer-review
Helene Christine Reinbach, Lene Meinert, D. Ballabio, M.D. Aaslyng, Wender Bredie, Karsten Olsen, Per Møller
| Original language | English |
|---|---|
| Journal | Food Quality and Preference |
| Volume | 18 |
| Issue number | 6 |
| Pages (from-to) | 909-919 |
| Number of pages | 11 |
| ISSN | 0950-3293 |
| DOIs | |
| Publication status | Published - 2007 |
- Former LIFE faculty - Time-intensity; Meat flavor; Capsaicin; Oral burn; Multiway analysis; PARAFAC2; Perception; Texture; Suppression
Research areas
ID: 8098421