Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Food Research International, Volume 221, Part 4
Author(s): Cátia Saldanha do Carmo, Elsa Mecha, Gesine Schmidt, Juliana Oliveira, Maria Rosário Bronze, Svein Halvor Knutsen, Ana Teresa Serra
Publication date: December 2025Source: Food Research International, Volume 221, Part 4Author(s): Cátia Saldanha do Carmo, Elsa Mecha, Gesine Schmidt, Juliana Oliveira, Maria Rosário Bronze, Svein Halvor Knutsen, Ana Teresa Serra Read More
Related posts:
Effect of physical exercise on taste perception and saliva composition: An exploratory study
Hedonic threshold methodology varying three stimuli using a central composite rotatable design: Application to NaCl replacement with KCl and MgCl₂ in sliced bread
Development and validation of an HPLC-DAD method for the determination of artificial colorants in açaí pulp and commercial products
Effect of bioavailable phenolic compounds from olive pomace against oxidative damage in glial cells andin Caenorhabditis elegans
Multi-analytical characterization of creatine degradation for dietary supplement safety assessment
Brazil nut press cake-enriched spread: unveiling in vitro gastrointestinal digestion behavior and its effects on nutrient release