文献
J-GLOBAL ID:201702267447379186
整理番号:17A0700197
摂食の香辛料の鶏肉により誘発された残留スパイシーネスの飲料の影響:時間-強度解析【Powered by NICT】
The influence of beverages on residual spiciness elicited by eating spicy chicken meat: time-intensity analysis
著者 (6件):
Samant Shilpa S.
(Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR, 72704, USA)
,
Cho Sungeun
(Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR, 72704, USA)
,
Whitmore Andrew D.
(Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR, 72704, USA)
,
Oliveira Syllas B. S.
(Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR, 72704, USA)
,
Mariz Thais B.
(Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR, 72704, USA)
,
Seo Han-Seok
(Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR, 72704, USA. hanseok@uark.edu)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
51
号:
11
ページ:
2406-2415
発行年:
2016年
JST資料番号:
B0863A
ISSN:
0950-5423
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)