Measurement properties of an assay measuring suprathreshold intensity and acceptability for chicken broth containing different amounts of sodium chloride
Author:
Affiliation:
1. Université Laval, Canada; Université Laval, Canada
Publisher
FapUNIFESP (SciELO)
Subject
Food Science
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1981-67232023000100427&tlng=en
Reference44 articles.
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2. Bitter, sweet, salty, sour and umami taste perception decreases with age: sex-specific analysis, modulation by genetic variants and taste-preference associations in 18 to 80 year-old subjects;Barragán R.;Nutrients,2018
3. Long-term reduction in dietary sodium alters the taste of salt;Bertino M.;The American Journal of Clinical Nutrition,1982
4. Increasing dietary salt alters salt taste preference;Bertino M.;Physiology & Behavior,1986
5. Effect of dietary sodium restriction on taste responses to sodium chloride: A longitudinal study;Blais C. A.;The American Journal of Clinical Nutrition,1986
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