Cite
HARVARD Citation
Wang, X. et al. (2021). Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction. Trends in food science & technology. pp. 525-538. [Online].
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Wang, X. et al. (2021). Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction. Trends in food science & technology. pp. 525-538. [Online].