المؤلفون: Mario Jekle, Alessandro Spagnolello, Christof Gysler, Wookyung Chung, Alice V. Moroni, Christian Neußer, Thomas Becker, Isabelle Bernklau

المصدر: Food Chemistry. 234:398-407

مصطلحات موضوعية: Taste, Potassium, Sodium, chemistry.chemical_element, Sensory system, Sodium Chloride, Potassium Chloride, Analytical Chemistry, Food Preferences, 0404 agricultural biotechnology, Food Quality, Humans, Food science, skin and connective tissue diseases, Sodium reduction, Novel protein, food and beverages, Bread, 04 agricultural and veterinary sciences, General Medicine, Diet, Sodium-Restricted, 040401 food science, chemistry, Fermentation, Food quality, Food Analysis, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52216cb1ec840bcf98efee21691ec54e
https://doi.org/10.1016/j.foodchem.2017.04.188

المؤلفون: Alessandro Spagnolello, Carlo Pompei

المصدر: Journal of Agricultural and Food Chemistry. 45:4080-4083

مصطلحات موضوعية: Chromatography, Semimembranosus muscle, Chemistry, Heat treated, General Chemistry, Food science, General Agricultural and Biological Sciences, Reaction product

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::61b51978ecf18a7b3d756a35beab768b
https://doi.org/10.1021/jf970116n