Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl

By Cecile Morris, Claire Labarre, Anne-Laure Koliandris, Louise Hewson, Bettina Wolf, Andrew J. Taylor and Joanne Hort

Publisher: Elsevier BV

Year: 2010

DOI identifier: 10.1016/j.foodqual.2010.01.002

OAI identifier:

Provided by: MUCC (Crossref)

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