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Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker
Food Science and Technology International ( IF 1.8 ) Pub Date : 2020-03-30 , DOI: 10.1177/1082013220913361 Elson Rogério Tavares Filho 1 , Erick Almeida Esmerino 2 , Valfredo de Almeida Santos-Junior 1 , Alessandra Cazzelato Lins da Silva 1 , Helena Maria André Bolini 1
Food Science and Technology International ( IF 1.8 ) Pub Date : 2020-03-30 , DOI: 10.1177/1082013220913361 Elson Rogério Tavares Filho 1 , Erick Almeida Esmerino 2 , Valfredo de Almeida Santos-Junior 1 , Alessandra Cazzelato Lins da Silva 1 , Helena Maria André Bolini 1
Affiliation
Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods. The objective of this study was to determine the dynamic sensory pro...
中文翻译：
使用增味剂和苦味阻滞剂在番茄酱中减盐的动态方面
一些政府机构已经为食品行业制定了减少加工食品中的糖、脂肪和盐的指南。本研究的目的是确定动态感官...
更新日期：2020-03-30
中文翻译：
使用增味剂和苦味阻滞剂在番茄酱中减盐的动态方面
一些政府机构已经为食品行业制定了减少加工食品中的糖、脂肪和盐的指南。本研究的目的是确定动态感官...
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