Understanding perception of food types in terms of their structures: the missing links
Abstract
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- This article is part of the themed collection: Structure & Sensory
* Corresponding authors
a
Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
E-mail:
elke.scholten@wur.nl
A graphical abstract is available for this content
E. Scholten, Food Funct., 2017, 8, 462 DOI: 10.1039/C7FO90005H
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