https://www.selleckchem.com/products/ms-275.html
The addition of Tsururinko® reduced palatability in water in a dose-dependent manner. Apple juice suppressed this Tsururinko®-induced reduction. The reduction in viscosity after spitting was significantly larger in apple juice than in water. Our results suggest that a favorable flavor reduces the perception of oral viscosity, which is due to mixing with stimulated saliva, and suppresses the unpalatability of thickeners. Our results suggest that a favorable flavor reduces the perception of oral viscosity, which is due to mixing with stimu
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