Reducing sodium in foods: The effect on flavor

Nutrients

Volumn 3, Issue 6, 2011, Pages 694-711

  Liem, Djin Gie ^a   Miremadi, Fatemeh ^a   Keast, Russell S J ^a  

^a DEAKIN UNIVERSITY   (Australia)

Author keywords

Flavor; Salt taste; Sensory

Indexed keywords

FLAVORING AGENT; SODIUM; SODIUM CHLORIDE;

CONCENTRATION (PARAMETERS); CONSUMER ATTITUDE; DIET SUPPLEMENTATION; ENVIRONMENTAL FACTOR; FLAVOR; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD TEXTURE; HEREDITY; HUMAN; PALATABILITY; REVIEW; SODIUM RESTRICTION; TASTE ACUITY; TASTE DISCRIMINATION; TASTE PREFERENCE;

EID: 79959815749     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu3060694     Document Type: Review

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