Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity. (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/10.1007/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