Odour–taste interactions: A way to enhance saltiness in low-salt content solutions
Authors:
- G. LawrenceGLG. Lawrence
- C. SallesC. Salles
- C. SeptierCSC. Septier
- J. BuschJBJ. Busch
- T. Thomas-DanguinTTT. Thomas-Danguin
- 1 April 2009
- journal article
- Published by Elsevier in Food Quality and Preference
- Vol. 20 (3) , 241-248
Abstract
No abstract availableKeywords
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