Work

Perceived Sweetness and Redness in Colored Sucrose Solutions

Year: 1982

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1982.tb12706.x

Authors: J. JOHNSON, F. M. CLYDESDALE

Institutions: University of Massachusetts Amherst, Massachusetts Agricultural Experiment Station

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2102948444

FWCI: 3.867

Cites: 14

Cited by: 190

Related to: 10