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1 Ergebnisse
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Enhancing the perception of saltiness and reducing NaCl lev..:
Zhang, Lulu
;
Qiao, Zeyao
;
Wang, Jiajie
...
Food Chemistry. 457 (2024) - p. 140136 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.140136
RT Journal T1
Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.140136&Exemplar=1&LAN=DE A1 Zhang, Lulu A1 Qiao, Zeyao A1 Wang, Jiajie A1 Liu, Shiqi A1 Li, Qianqian A1 Geng, Ruyi A1 Ma, Chao A1 Abd El-Aty, A.M. A1 Nagib, Ashraf PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 457 SP 140136 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.140136 DO https://doi.org/10.1016/j.foodchem.2024.140136 SF ELIB - SuUB Bremen
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