Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat

Publication date: Available online 10 November 2020Source: Food Quality and PreferenceAuthor(s): Xirui Zhou, Martin Yeomans Conceptualisation, Anna Thomas Conceptualisation, Peter Wilde Conceptualisation, Bruce Linter Conceptualisation, Lisa Methven

Source: Food Quality and Preference - November 10, 2020 Category: Food Science Source Type: research