Impact of food additives (sodium carbonate and ammonium bicarbonate) on interactions between astringent compounds and an oral cell model

已完结 10 由叶子发布于 2025/9/11 13:33:54

DOI:10.1016/j.foodchem.2024.142337
作者：Mónica Jesus, Carlo Bravo, Carlos Guerreiro, Elsa Brand?o, Rui M. Ramos, Nuno Mateus, Victor de Freitas, Susana Soares
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Many foods contain additives like sodium carbonate and ammonium bicarbonate to ensure safety, preserve quality, or extend shelf life. Recent studies suggest these additives may influence int

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