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Q36903450-F613042F-34BA-487E-B5AC-28805C1A885C
Q36903450-F613042F-34BA-487E-B5AC-28805C1A885C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36903450-F613042F-34BA-487E-B5AC-28805C1A885C
A study on sensory properties of sodium reduction and replacement in Asian food using difference-from - control test.
P2860
Q36903450-F613042F-34BA-487E-B5AC-28805C1A885C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36903450-F613042F-34BA-487E-B5AC-28805C1A885C
rank
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type
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wasDerivedFrom
5ff75efe78d6c333cbb852b96fd783a8c06044a6
P2860
Umami and food palatability.