📣 Try out the NEW Gateway to Research and let us know what you think.

We're looking for users to test the new service during August and September and share their feedback. Express your interest by completing this short form.

The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems. (2022)

First Author: Hu X
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/10.1016/j.foodchem.2022.132824

PubMed Identifier: 35509164

Publication URI: http://europepmc.org/abstract/MED/35509164

Type: Journal Article/Review

Volume: 386

Parent Publication: Food chemistry

ISSN: 0308-8146