Fresh Pecorino Cheese Produced by Ewes Fed Silage with Prickly Pear By-Products: VOC, Chemical, and Sensory Characteristics Detected with a Neuro-Sensory Approach Combining EEG and TDS.

Although the cheese–condition interaction was not significant in the ANOVA, the post hoc and t-test results suggest that there is a positive trend toward a different and potentially more positive perception after priming.

also in 11,005 other papers