Crossmodal contributions to the perception of piquancy/spiciness
<p>The last 500 years or so has seen a phenomenal increase of interest in piquant/spicy food around the world. In this review, the latest research documenting the crossmodal influences on the perception of oral piquancy/spiciness that have been established to date are summarized: Everything fr...
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| Formato: | Journal article |
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Wiley
2018
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