Odour-taste interactions: a way to enhance saltiness in low-salt content solutions.

No abstract is available for this paper.

• Publication year

  2009

• Venue

  Food Quality and Preference

• Publication date

  2009-04-01

• Fields of study

  Chemistry

• Identifiers
  DOI 10.1016/J.FOODQUAL.2008.10.004
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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