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

Parent Publication: npj Science of Food

Issue: 1

ISSN: 2396-8370