Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach

Literals

ou:bibtex
- @article{Ventanas2023,title = {Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach},journal = {Journal of the Science of Food and Agriculture},year = {2023},volume = {103},number = {10},pages = {4934-4943},author = {Olegario, L.S. and Gonz{\'a}lez-Mohino, A. and Estev{\'e}z, M. and Madruga, M.S. and Ventanas, S.}}
ou:eid
- 2-s2.0-85152692721
dcterms:contributor
- Olegario L.S., Gonzalez-Mohino A., Estevez M., Madruga M.S., Ventanas S.
dcterms:creator
- Olegario L.S.
bibo:doi
- 10.1002/jsfa.12571
bibo:volume
- 103
vivo:identifier
- 2023-1439
fabio:hasPublicationYear
- 2023
bibo:eissn
- 1097-0010
bibo:issn
- 0022-5142
bibo:page_range
- 4934-4943
dcterms:publisher
- Journal of the Science of Food and Agriculture
ou:tipoPublicacion
- Article
dcterms:title
- Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85152692721&origin=inward
ou:urlOrcid
- https://doi.org/10.1002/jsfa.12571
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85152692721&origin=inward
ou:vecesCitado
- 0