https://www.selleckchem.com/pr....oducts/pi3k-hdac-inh
This demonstrates that the cross-modal effects observed by the two methods were different. In terms of the methods applied, relative to reference scaling was generally found to result in a decrease in the measured sweetness enhancement by aromas. In the descriptive analysis, the cross-modal effect of aromas on sweet taste perception were found to be significantly higher at 2.5 and 5.0 % compared to 7.5 % w/w sucrose. These results highlight the importance of considering how references are employed in sensory analysis, and
Мне нравится
Комментарий
Перепост
