Age group determines the acceptability of protein derived off-flavour. (2021)
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.foodqual.2021.104212
PubMed Identifier: 34219987
Publication URI: http://europepmc.org/abstract/MED/34219987
Type: Journal Article/Review
Volume: 91
Parent Publication: Food quality and preference
ISSN: 0950-3293