The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems. (2022)

First Author: Hu X
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.foodchem.2022.132824

PubMed Identifier: 35509164

Publication URI: http://europepmc.org/abstract/MED/35509164

Type: Journal Article/Review

Volume: 386

Parent Publication: Food chemistry

ISSN: 0308-8146