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Multisensory integration as a strategy to compensate for sodium and fat reduction in food

By Adiansyah Adiansyah, Thierry Thomas-Danguin, Chantal Septier and Christian Salles

Abstract

Multisensory integration as a strategy to compensate for sodium and fat reduction in food. Forum Jeunes chercheur

Topics: multisensory integration, perception, intégration multisensorielle, fat, arômes, flavor compounds, matière grasse, salt, sel, cinétique de libération, release kinetic, mastication in vitro, in vitro chewing, fromage, cheese, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Publisher: HAL CCSD
Year: 2012
OAI identifier: oai:HAL:hal-01577506v1
Provided by: HAL-uB
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