Study on saltiness sensing during oral processing of dry-cured pork base on salivary proteomics
Recently, the concept of low-salt and healthy diet has been widely accepted, while the market recognition of low-salt meat products is generally inferior due to their inability to satisfy the oral pleasure of consumers. Therefore, to investigate the role of saliva in saltiness during oral processing...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22001150 |