Work

Interactions among salty, sour and bitter compounds

Year: 1996

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/s0924-2244(96)10039-x

Author: Paul A.S. Breslin

Institution: Monell Chemical Senses Center

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2083067396

FWCI: 1.059

Cites: 45

Cited by: 190

Related to: 10