Work

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Year: 2012

Type: article

Source: Food Quality and Preference

DOI: 10.1016/j.foodqual.2012.10.007

Authors: Pauline Poinot, Gaëlle Arvisenet, Jérôme Ledauphin, Jean-Luc Gaillard, Carole Prost

Institutions: Aliments Bioprocédés Toxicologie Environnements, Université de Caen Normandie, Centre National de la Recherche Scientifique, Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire, Oniris, Nantes Université

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W2046121168

FWCI: 3.387

Cites: 73

Cited by: 85

Related to: 10