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更正：恩德里齐等人。食品模型中化学感官刺激的强度与喜好之间的关系：大规模消费者细分。2022年，，5。

Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. 2022, , 5.

作者信息

Endrizzi Isabella, Cliceri Danny, Menghi Leonardo, Aprea Eugenio, Charles Mathilde, Monteleone Erminio, Dinnella Caterina, Spinelli Sara, Pagliarini Ella, Laureati Monica, Torri Luisa, Bendini Alessandra, Toschi Tullia Gallina, Sinesio Fiorella, Predieri Stefano, Gasperi Flavia

机构信息

Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all'Adige, Italy.

Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all'Adige, Italy.

出版信息

Foods. 2022 Jul 22;11(15):2174. doi: 10.3390/foods11152174.

DOI:10.3390/foods11152174
PMID:35892816
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9331354/
Abstract

In the original publication [1], there was a mistake in "Figure 2, Figure 3, Figure 4, and Figure 5" as published [...].

摘要

在原始出版物[1]中，已发表的“图2、图3、图4和图5”存在一处错误[...]。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5bec/9331354/ff4f8b72dea7/foods-11-02174-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5bec/9331354/005081521a10/foods-11-02174-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5bec/9331354/c9c131959b80/foods-11-02174-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5bec/9331354/5506075c2908/foods-11-02174-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5bec/9331354/ff4f8b72dea7/foods-11-02174-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5bec/9331354/005081521a10/foods-11-02174-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5bec/9331354/c9c131959b80/foods-11-02174-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5bec/9331354/5506075c2908/foods-11-02174-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5bec/9331354/ff4f8b72dea7/foods-11-02174-g005.jpg

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本文引用的文献

1
Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation.食品模型中化学感应刺激的强度与喜好度之间的关系：大规模消费者细分
Foods. 2021 Dec 21;11(1):5. doi: 10.3390/foods11010005.