| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8409200 | Current Opinion in Food Science | 2018 | 6 Pages |
Abstract
However, a gradually reduction of sugar content could be an interesting approach to use in some specific cases. An innovative strategy to reduce sugar content in food is also illustrated and it involves the use of multisensory integration principles.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Rossella Di Monaco, Nicoletta Antonella Miele, Erliza K Cabisidan, Silvana Cavella,