A method of adjustment for preferred levels of capsaicin in liquid and solid food systems among panelists of two ethnic groups and comparison to hedonic scaling

Author： Ishida H.   Konno K.   Hamashima Y.   Naganuma H.   Komatsuda T.   Sato M.   Ishida J.   Masamune O.   Hernandez S.V.   Lawless H.T.  

Publisher： Elsevier

ISSN： 0950-3293

Source： Food Quality and Preference, Vol.10, Iss.1, 1998-10, pp. : 41-49

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