Flavourful insights into the saltiness perception of samphire
Samphire has been used as a salt substitute in cooked foods. However, the mechanism of its saltiness perception has not been fully understood. This study aimed to investigate whether saltiness could be induced either as a direct contribution from the volatiles within samphire or through involvement...
| Published in: | Science Talks |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772569325000076 |