Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release. (2018)

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/s41598-018-31625-w

PubMed Identifier: 30190600

Publication URI: http://europepmc.org/abstract/MED/30190600

Type: Journal Article/Review

Volume: 8

Parent Publication: Scientific reports

Issue: 1

ISSN: 2045-2322