Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes-Reference-Cited by-同舟云学术

Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes

Published:2022-08 Issue: Volume:158 Page:111573
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Goza Jennifer L.^ORCID,Ziegler Gregory R.^ORCID,Wee Josephine,Hayes John E.,Hopfer Helene^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference74 articles.

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4. Mary Poppins was right : Adding small amounts of sugar or salt reduces the bitterness of vegetables;Bakke;Appetite,2018

5. Salivary flow and alpha-amylase: Collection technique, duration, and oral fluid type;Beltzer;Physiology and Behavior,2010

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