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Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using Aroma
4小时前
待确认
Saltiness Enhancement by Savory Aroma Compounds
4小时前
已完结
Reducing salt and fat while maintaining taste: An approach on a model food system
4小时前
已完结
Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy‐Sauce Odor
4小时前
已完结
Saltiness perception mechanism and salt reduction strategies in food
4小时前
已完结
Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review
4小时前
已完结
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