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An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing. (2019)

First Author: Dinu V

Attributed to: REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1038/s41538-019-0043-y

PubMed Identifier: 31304283

Publication URI: http://europepmc.org/abstract/MED/31304283

Type: Journal Article/Review

Volume: 3

Parent Publication: NPJ science of food

ISSN: 2396-8370