6533b861fe1ef96bd12c55ef

RESEARCH PRODUCT

Reducing salt level in food : an integrated study of salt release and perception in model and real food systems

Christian SallesS BuchinCristian TreleaJuliane FlouryPascal SchlichLoic FoucatPhilippe Courcoux

subject

[SDV] Life Sciences [q-bio]SODIUM CHLORIDEFLAVOUR PERCEPTION[ SDV ] Life Sciences [q-bio]genetic structures[SDV]Life Sciences [q-bio]digestive oral and skin physiologysense organsHEALTHMEALSbehavioral disciplines and activities[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionpsychological phenomena and processes

description

Reducing salt level in food: an integrated study of salt release and perception in model and real food systems; Reducing salt level in food: an integrated study of salt release and perception in model and real food systems

https://hal.archives-ouvertes.fr/hal-01195425