Why Naturally Healthy Berries May Be Seen as Unpleasant and Non-Appetitive?

Book chapter

Peer reviewed

M. A Sandell, K. M Tiitinen, T. A Pohjanheimo, H. P Kallio and P. A. S. / Breslin

Food flavor : chemistry, sensory evaluation, and biological activity, pp.219-228

American Chemical Society

2008

Metrics

9 Record Views

Title: Why Naturally Healthy Berries May Be Seen as Unpleasant and Non-Appetitive?
Creators: M. A Sandell - Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104, Department of Biochemistry and Food Chemistry, Corresponding author: mari.sandell@utu.fi
K. M Tiitinen - Department of Biochemistry and Food Chemistry, Functional Foods Forum, University of Turku, FI-20014 Turku, Finland
T. A Pohjanheimo - Functional Foods Forum, University of Turku, FI-20014 Turku, Finland
H. P Kallio - Department of Biochemistry and Food Chemistry
P. A. S. / Breslin
Publication Details: Food flavor : chemistry, sensory evaluation, and biological activity, pp.219-228
Date published: 2008
Publisher: American Chemical Society; Washington, DC
Academic Unit: Nutritional Sciences (SEBS)
Language: English
Resource Type: Book chapter
Identifiers: 991031665852904646