Enhancement of salty taste by the addition of oils based on...

International Journal of Gastronomy and Food Science 2020 / 12 Vol. 22

Enhancement of salty taste by the addition of oils based on a “time–intensity” analysis

Okamoto, Yoko, Tayama, Kenji, Kurotobi, Tomoka, Hoshino, Takayohshi
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Volume:
22
Journal:
International Journal of Gastronomy and Food Science
DOI:
10.1016/j.ijgfs.2020.100267
Date:
December, 2020
File:
PDF, 330 KB
2020
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