6533b7d7fe1ef96bd12677ba
RESEARCH PRODUCT
Taking advantage of aromas to optimize liking of low salt foods
Syarifuddin AdiansyahChantal SeptierThierry Thomas-danguinsubject
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionyear | journal | country | edition | language |
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2014-01-01 |