Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.

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Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.

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Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.

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Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.

@en

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.

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Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.

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Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.

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P1476

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

@en

P2093

Anne Pihlanto

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Anu Hopia

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Minna Rotola-Pukkila

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Sari Mäkinen

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Terhi Pohjanheimo

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Ulla Hoppu

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P2860

Oleogustus: The Unique Taste of Fat

Salt Reduction Initiatives around the World - A Systematic Review of Progress towards the Global Target

Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking.

Salt content in canteen and fast food meals in Denmark

Taste properties of potassium chloride alone and in mixtures with sodium chloride using a check-all-that-apply method.

Effect of lower sodium intake on health: systematic review and meta-analyses.

Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS.

Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS.

Umami taste components and their sources in Asian foods.

Genetic variation in the hTAS2R38 taste receptor and food consumption among Finnish adults.

P31

scholarly article

P356

10.3390/FOODS6120103

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P433

http://www.w3.org/2001/XMLSchema#string

P478

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P50

Mari Sandell

P577

2017-11-27T00:00:00Z

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P698

29186893

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P932

5742771

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