Enhancement of salty taste by the addition of oils based on a “time–intensity” analysis

Publication date: Available online 10 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yoko Okamoto, Kenji Tayama, Tomoka Kurotobi, Takayohshi Hoshino
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research