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The salt and lipid composition of model cheeses modifies in..:
Boisard, Lauriane
;
Andriot, Isabelle
;
Martin, Christophe
...
Food Chemistry. 145 (2014) - p. 437-444 , 2014
Link:
https://doi.org/10.1016/j.foodchem.2013.08.049
RT Journal T1
The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2013.08.049&Exemplar=1&LAN=DE A1 Boisard, Lauriane A1 Andriot, Isabelle A1 Martin, Christophe A1 Septier, Chantal A1 Boissard, Vanessa A1 Salles, Christian A1 Guichard, Elisabeth PB Elsevier BV YR 2014 SN 0308-8146 JF Food Chemistry VO 145 SP 437 OP 444 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2013.08.049 DO https://doi.org/10.1016/j.foodchem.2013.08.049 SF ELIB - SuUB Bremen
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