Odour–taste interactions: A way to enhance saltiness in low-salt content solutions - Concepedia

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Publication | Open Access

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

DOI Full Paper Access

194

Citations

24

References

2008

Year

Génica Lawrence, Christian Salles, Chantal Septier, Johanneke Busch, Thierry Thomas‐Danguin

Food Quality and Preference

Food ChemistrySensory Science (Food Sensory Science)Low-salt Content SolutionsSensory ScienceTaste PerceptionFood TextureOdour–taste InteractionsSensometricsFood QualityFood TechnologyHealth Sciences

References

	Year	Citations

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