The Addition of CO 2 to Traditional Taste Solutions Alters Taste Quality

Author: Cowart Beverly J.  

Publisher: Oxford University Press

ISSN: 1464-3553

Source: Chemical Senses, Vol.23, Iss.4, 1998-08, pp. : 397-402

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract