关于马格林的消费者接受度研究,以指导食品工业产品开发

Helena Maria Andre Bolini1, Alessandra Cazelatto Medeiros1, Cecília Teresa Muniz Pereira1

  • 1Department of Food Engineering and Technology, University of Campinas, Monteiro Lobato, 80, Campinas 13083-862, Brazil.

PubMed
概括

黄油中脂肪含量较高与更好的味道和整体接受度有关. 低脂肪的黄油 (30%) 与负面的感官属性有关,尽管与50-60%的脂质含量样本没有显著差异.