The impact of temperature and a chemesthetic cooling agent on lingual roughness sensitivity.
Saved in:
| Title: | The impact of temperature and a chemesthetic cooling agent on lingual roughness sensitivity. |
|---|---|
| Authors: | Ricci S; Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, United States.; Department of Food Science, University of Parma, Science Area Park, 27/ A, 43124 Parma, Italy., Kim MS; Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, United States., Simons CT; Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, United States. |
| Source: | Chemical senses [Chem Senses] 2024 Jan 01; Vol. 49. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Oxford University Press Country of Publication: England NLM ID: 8217190 Publication Model: Print Cited Medium: Internet ISSN: 1464-3553 (Electronic) Linking ISSN: 0379864X NLM ISO Abbreviation: Chem Senses Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
|
Full text is not displayed to guests.
Login for full access.
|
|
| ISSN: | 1464-3553 |
|---|---|
| DOI: | 10.1093/chemse/bjae013 |
