Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels

已完结 10 由 hxx 发布于 2024/7/9 19:13:01

DOI:10.1016/j.foodchem.2024.140136
作者：Lulu Zhang , Zeyao Qiao , Jiajie Wang , Shiqi Liu , Qianqian Li , Ruyi Geng , Chao Ma , A.M. Abd El-Aty , Ashraf Nagib
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Excessive dietary salt intake leads to health issues, while reducing NaCl content compromises flavor. Therefore, identifying methods to decrease salt levels without sacrificing flavor is cru

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