The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution

Autor:	Zhang, Qing-Bin, Zhao, Lei, Gao, Hai-Yan, Zhang, Lu-Lu, Wang, Hou-Yin, Zhong, Kui, Shi, Bo-Lin, Liu, Long-Yun, Xie, Ran
Zdroj:	In Food Research International October 2020 136
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect