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pro vyhledávání: '"Kaelyn Schindell"'
Autor:
Rachael Moss, Cassie Fisher, Mackenzie Gorman, Sophie Knowles, Jeanne LeBlanc, Christopher Ritchie, Kaelyn Schindell, Laurel Ettinger, Matthew B. McSweeney
Publikováno v:
Foods, Vol 12, Iss 2, p 296 (2023)
Chemical irritants, like piperine, have the potential to increase human perception of tastes and odours, including saltiness. This cross-modal interaction could help the food industry develop new salt-reduced food products that maintain their salty t
Externí odkaz:
https://doaj.org/article/f8674463236d4434b2b676c7fa1da461
Autor:
Mackenzie Gorman, Rachael Moss, Cassie Fisher, Sophie Knowles, Christopher Ritchie, Kaelyn Schindell, Matthew B. McSweeney
Publikováno v:
Journal of Food Science. 88:2178-2190
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::511162b4e9a4c11e5f2026c34545b952
https://doi.org/10.1111/1750-3841.16546
https://doi.org/10.1111/1750-3841.16546