Is it still still water? Relationships between sparkling sensitivity and consumption frequency of carbonated waters.

Puleo, Sharon; Castillo, Maria Teresa; Di Monaco, Rossella; Stieger, Markus

Puleo, Sharon; Castillo, Maria Teresa; Di Monaco, Rossella; Stieger, Markus.

Afiliación

Puleo S; University of Naples - Federico II, 80055 Portici, Naples, Italy. Electronic address: sharon.puleo@unina.it.
Castillo MT; Wageningen University, Food Quality and Design, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
Di Monaco R; University of Naples - Federico II, 80055 Portici, Naples, Italy.
Stieger M; Wageningen University, Food Quality and Design, P.O. Box 17, 6700 AA Wageningen, the Netherlands.

Food Res Int ; 147: 110584, 2021 09.

Article en En | MEDLINE | ID: mdl-34399552

Asunto(s)

Agua Carbonatada; Humanos; Propiltiouracilo; Sensación; Agua

Palabras clave

CO(2) perception; Individual sensitivity; Sensory thresholds, mineral water, carbonated beverages; Trigeminal sensations

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Agua Carbonatada Tipo de estudio: Diagnostic_studies Límite: Humans Idioma: En Revista: Food Res Int Año: 2021 Tipo del documento: Article Pais de publicación: Canadá

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