Fat taste and its impact on food consumption and preference
Fat is perceived through three modalities; mouthfeel, odour and, as discovered more recently, through a taste cue in the mouth where free fatty acids are the stimuli generating this sensation. Although associations between fatty acid sensitivity, fat intake and preference have been studied in model...
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University of Reading
2017
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.741092 |