Techniques of incorporation of salty compounds, food matrix, and sodium behaviour and its effect over saltiness perception: an overview
已完结10由 HHHHHHHHHHHH 发布于 2024/7/9 20:15:10
DOI:10.1007/s13197-023-05861-6
作者:Verónica Fonseca-Bustos, Tomás J. Madera-Santana, Yesica Y. Martínez-Núñez, Luis E. Robles-Ozuna, Luz del Carmen Montoya-Ballesteros
文献类型:期刊论文
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