Aroma (Hungarian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Aroma" in Hungarian language version.

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2web.archive.org

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doi.org

dx.doi.org

Johnson, J., & Clydesdale, F. (1982). „Perceived sweetness and redness in colored sucrose solutions”. Journal of Food Science 47 (3), 747–752. o. DOI:10.1111/j.1365-2621.1982.tb12706.x.
Shankar MU, Levitan CA, Spence C (2010. március). „Grape expectations: the role of cognitive influences in color-flavor interactions”. Consciousness and cognition 19 (1), 380–390. o. DOI:10.1016/j.concog.2009.08.008. ISSN 1090-2376. PMID 19828330.

nih.gov

pubmed.ncbi.nlm.nih.gov

Shankar MU, Levitan CA, Spence C (2010. március). „Grape expectations: the role of cognitive influences in color-flavor interactions”. Consciousness and cognition 19 (1), 380–390. o. DOI:10.1016/j.concog.2009.08.008. ISSN 1090-2376. PMID 19828330.

norden.org

Use of Ozone Depleting Substances in Laboratories. TemaNord 2003:516. http://www.norden.org/pub/ebook/2003-516.pdf Archiválva 2008. február 27-i dátummal a Wayback Machine-ben

web.archive.org

From Australian Food Standards Guidelines
Use of Ozone Depleting Substances in Laboratories. TemaNord 2003:516. http://www.norden.org/pub/ebook/2003-516.pdf Archiválva 2008. február 27-i dátummal a Wayback Machine-ben

worldcat.org

Shankar MU, Levitan CA, Spence C (2010. március). „Grape expectations: the role of cognitive influences in color-flavor interactions”. Consciousness and cognition 19 (1), 380–390. o. DOI:10.1016/j.concog.2009.08.008. ISSN 1090-2376. PMID 19828330.