Does Liking and Orosensation Intensity Elicited by Sampled Foods Vary with Thermal Tasting?
Crossref DOI link: https://doi.org/10.1007/s12078-016-9207-1
Published Online: 2016-06-04
Published Print: 2016-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pickering, Gary J.
Klodnicki, Catherine E.
Funding for this research was provided by:
Natural Sciences and Engineering Research Council of Canada (Discovery Grant)
License valid from 2016-06-01