Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Ernesto Tarragon and Pere Cases Ceano-Vivas and Pol Gonzalez-Ogazón and Juan José Moreno,Perceived Intensity and Palatability of Fatty Culinary Preparations is Associated with Individual Fatty Acid Detection Threshold and the Fatty Acid Profile of Oils Used as Ingredients,Chemical Senses,0379-864X,Oxford University Press (OUP),2021-01-01,46,,,https://cir.nii.ac.jp/crid/1360298759829585024,https://doi.org/10.1093/chemse/bjab014