date:Nov 18, 2019
n Institute.
But these definitions are virtually unknown to the scientific community, which is a major limitation, continues Fazzino. If there's no standardized definition, we can't compare across studies we've just typically used descriptive definitions like 'sweets,' desserts' and 'fast foods.' That type of descriptive definition isn't specific to the actual mechanisms by which the ingredients lead to this enhanced palatability. This has been a substantial limitation in the field I thought w