Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/114330
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Type: Journal article
Title: Flavour-tactile cross-modal sensory interactions: the case for astringency
Author: Niimi, J.
Liu, M.
Bastian, S.
Citation: Food Quality and Preference, 2017; 62:106-110
Publisher: Elsevier
Issue Date: 2017
ISSN: 0950-3293
1873-6343
Statement of
Responsibility: 
Jun Niimi, Minyu Liu, Susan E.P. Bastian
Abstract: Abstract not available
Keywords: Cross-modal sensory interactions; mouth feel; astringency intensity; flavour intensity; enhancement
Rights: © 2017 Elsevier Ltd. All rights reserved.
DOI: 10.1016/j.foodqual.2017.07.002
Published version: http://dx.doi.org/10.1016/j.foodqual.2017.07.002
Appears in Collections:Agriculture, Food and Wine publications
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