Characterization of the impact of chlorogenic acids on tactile perception in coffee through an inverse effect on mouthcoating sensation.
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| Title: | Characterization of the impact of chlorogenic acids on tactile perception in coffee through an inverse effect on mouthcoating sensation. |
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| Authors: | Linne BM; Department of Food Science & Technology, The Ohio State University, Columbus, OH 43210-1007, USA., Tello E; Department of Food Science & Technology, The Ohio State University, Columbus, OH 43210-1007, USA., Simons CT; Department of Food Science & Technology, The Ohio State University, Columbus, OH 43210-1007, USA., Peterson DG; Department of Food Science & Technology, The Ohio State University, Columbus, OH 43210-1007, USA. Electronic address: peterson.892@osu.edu. |
| Source: | Food research international (Ottawa, Ont.) [Food Res Int] 2023 Oct; Vol. 172, pp. 113167. Date of Electronic Publication: 2023 Jun 19. |
| Publication Type: | Journal Article; Research Support, Non-U.S. Gov't |
| Journal Info: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2023.113167 |
