Study on saltiness sensing during oral processing of dry-cured pork base on salivary proteomics
| Autor: | Tian, Xing, Zhou, Mingxi, Wang, Haodong, Ren, Rui, Liu, Lang, Chen, Liang, Li, Zongjun |
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| Zdroj: | In Food Chemistry Advances October 2022 1 |
| Databáze: | ScienceDirect |
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