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GC-MS profiling, descriptive sensory analysis, and consumer acceptance of Costa Rican papaya (Carica papaya L.) fruit purees.
Food Chem. 2018 May 15;248:238-246. doi: 10.1016/j.foodchem.2017.12.027. Epub 2017 Dec 13.
Food Chem. 2018.
PMID: 29329850
Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics.
Araya-Quesada Y, Araya-Morice A, Araya-Vargas S, Redondo-Solano M, Madrigal-Arias E, Cubero-Castillo E.
Araya-Quesada Y, et al. Among authors: cubero castillo e.
J Food Sci Technol. 2020 Aug;57(8):3051-3059. doi: 10.1007/s13197-020-04338-0. Epub 2020 Mar 17.
J Food Sci Technol. 2020.
PMID: 32624607
Free PMC article.
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Effect of compound sequence on bitterness enhancement.
Cubero-Castillo E, Noble AC.
Cubero-Castillo E, et al.
Chem Senses. 2001 May;26(4):419-24. doi: 10.1093/chemse/26.4.419.
Chem Senses. 2001.
PMID: 11369676
Clinical Trial.
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