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 Courcouxsubject
[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 processesdescription
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
year | journal | country | edition | language |
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2008-10-01 |