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Could the aroma of spices produce a cross‐modal enhancement of food saltiness and contribute to reducing salt intake?

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	M. Pilar Segura‐Borrego, Cristina Ubeda, Olga Pastor, Raquel M. Callejón, M. Lourdes Morales
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
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