Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity. (2019)
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/10.1007/s11483-019-09574-2
PubMed Identifier: 31402849
Publication URI: http://europepmc.org/abstract/MED/31402849
Type: Journal Article/Review
Volume: 14
Parent Publication: Food biophysics
Issue: 3
ISSN: 1557-1858